Wild Boar Cochinita Pibil

[johnnyboots]

So not so much cooking in the wild as cooking the wild at home but I dug a pit in the backyard and cooked up this small pig I shot in SC. Marinated, rubbed in spices, wrapped in banana leaves and cooked underground for 6-7 hours. FELL off the bone! and about the most authentic Mexican cooking as you can possibly get. Made fresh tortillas, cracked open a few Modelos and sipped on El Tesoro tequila.

 

[Cvang]

Delicious

 

[LostArra]

looks great!
where do you get banana leaves?

 

[johnnyboots]

looks great!
where do you get banana leaves?

I get them from an Asian market, most international markets or sometimes even bigger chains will have them. They freeze well so check their freezers.

 

[steelheadmike]

Awesome. Goes great with pickled red onions and Xni-pec.

 

[Mojave]

Traditionally the meat is cubed. I have never made it on a whole animal. Maybe the bones helped with the flavor?

 

[johnnyboots]

Meat should be cubed with Puerco Pibil but Cochinita is specifically suckling pig as opposed to shoulder. We shredded it right off the bones into the juices below. My only complaint was not enough salt, which I generally never have an issue with.

 

[Wyo_hntr]

Looks amazing.