Two Pigs in Blankets

Two Pigs in Blankets

https://i.imgur.com/qz4VblA.jpg

For quite awhile I've been wanting to cook two different styles of Butts.
'Mexican Puerco Pibil' and 'Hawaiian Kalua Pork.
Both these tasty dishes are traditionally cooked wrapped in banana leaves and in a pit.
Banana leaves, not a problem.
Digging a pit in Mama's backyard, problem.
We shall overcome!

Puerco Pibil
Pork shoulder/butt traditionally marinated in a mixture Sour Orange juice, salt and spices.
I don't have Sour Orange, but a 50/50 mix of grapefruit and orange juices works as a good substitute. Achiote (ground annatto) paste and various chiles, usually gaujillo, gives it it's red color.

Marinade
1.5C each Grapefruit and Orange juices
4T Achiote paste
2T Arbol chile powder
1T minced garlic
2T salt
Marinated overnight, then dusted with more achiote and chile powders and salt.
Wrapped in banana leaves and trussed.

https://i.imgur.com/lqM1ZHB.jpg

https://i.imgur.com/iZ0kQWF.jpg

https://i.imgur.com/GDzBVvo.jpg

https://i.imgur.com/87wrPLX.jpg

Kalua Pork
If you go to a luau in Hawaii you're going to see pork one of two ways, whole pig or pig parts wrapped in banana and/or Ti leaves and sometimes burlap and cooked in a rock lined pit with hardwood coals. Kiawe is the commonly used wood, us mainlanders know it as Mesquite.
In researching I found a dozen ways to marinate and spice it, from half a dozen sources, including some folks I know who live in a Hawaii.

I ended up doing it this way,
Marinade
3C Orange juice
1C Pineapple juice
1C diced pineapple
1/4C Soy sauce
1/8C Fish sauce
1/2C minced ginger
1T minced garlic
3T salt

Marinated overnight, and then wrap in banana leaves and trussed.

https://i.imgur.com/Cpf9fZf.jpg

https://i.imgur.com/F6DaDWr.jpg

https://i.imgur.com/YTELrI6.jpg

https://i.imgur.com/QJjyBQF.jpg


Fire up the smoke with a 60/40 mix of mesquite and hickory.
This is one time where I want a heavier smoke, not Thin Blue Smoke.
Because the meat is well protected by the leaves it can take it, it really needs it.
Normally both Puerco pibil and kalua Pork are confined in an almost airtight pit and both are known for their intense smokey flavor.

https://i.imgur.com/qp3otHJ.jpg

Fours hours into the cook, the leaves look dry and brittle but they're not.

https://i.imgur.com/tHTrSyZ.jpg

Stay tuned Pork Fans!

Out of the smoker the outer layers are dry and brittle, but not terribly so. The inner layers are still moist and pliable, and they've treated the pork most righteously... OH Man, the smell of the Kalua pork.

https://i.imgur.com/TecMcYA.jpg

The Pibil Problem
So... I ended up burning the sauce that was supposed to go in with the Puerco pibil.
Bummer, the sauce it stews/braises in is what makes it.

Anyways, the plan was to open the banana packet, pour the sauce in and let it finish cooking for about the last hour or so.
It didn't happen, and I threw together a fruity/spicy pineapple salsa with plenty of achiote and chile powder and added it after the cook.
It had a good kick to it, but perhaps it needed more, some Habanero perhaps.

Yep, the Kalua Stole the Show
This stuff was great, even if it wasn't as smokey as I hoped.
And I might add some coconut milk next time to the marinade, and definitely more pineapple and ginger in with the wrapped pork.
But I'm my own worst critic and seldom happy with something new.
But the family declared it the winner.

Kalua
https://i.imgur.com/w1ybczj.jpg

Pibil
https://i.imgur.com/n5SoF69.jpg

The bones slid out clean.

https://i.imgur.com/hbZPO5b.jpg

And it pulled like Pulled Pork should.

https://www.youtube.com/watch?v=-Zxyf_u7qC0

The Kalua plated with Rice and a Caesar salad.
I splashed some Ponzu sauce on the rice, it got on the pork and it was a match made in Heaven.

https://i.imgur.com/Wp4fuqB.jpg

I miss the Kalua pork from when I lived in Hawaii , You brought back a ton of taste memories , Thanks for that .

How many layers of leaves did you use and how long did you smoke it , temp too if you don't mind me wanting to replicate it .

Quote:

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Originally Posted by jollymon

I miss the Kalua pork from when I lived in Hawaii , You brought back a ton of taste memories , Thanks for that .

How many layers of leaves did you use and how long did you smoke it , temp too if you don't mind me wanting to replicate it .

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2-3 layers, approx 11-12hrs at 275°-300°, till probe tender at 203°.

Where do you get banana leaves around Gulf Shores, if you don't have your own tree?

A friend's tree, invite them to dinner.
Random tree in neighborhood, ask nicely.
Mexican markets sometimes carry them frozen.
if you buy frozen make sure they are 100% thawed before trying to unfold.