[Lyndon]

Alright,
Here is the recipe link for a slow cooked pork dish.
http://www.humancartoon.com/blog/archives/000038.html

My question is, would I do the recipe and dish wrong if I use a cast iron enamel pot with lid instead of the
roasting pan: you need a baking pan? Yeah, it should be about 13x9x2.  And all of it wrapped up in foil.

Let me know, as I plan to make this sometime this week.

[Lyndon]

bump
Nobody has tried to make this dish?
 

[gitarretyp]

You might be having an issue with the name. The traditional name is cochinita pibil. I think the puerco pibil name is a joke used in the movie.

Personally, i've never made it but have eaten it many times.

I think you'd be fine with your pot, if it's dimensions are similar. You may need to adjust the cooking time.

[Occam]

Mmmmmmm, roast pork, food of the gods.

Actually, the recipe is for braised pork, which is fine if you're not into pork skin (chichorones, the best!).
As the recipe doesn't call for removing the foil cover, to crisp, and/or char the skin and fat, a cast iron pot will do fine.

Some comments -
Ideally, one would use blood orange juice instead of orange juice and lemon. Not a big difference, but more authentic. To extract juice from citrus, poke holes through the skin with a knife, nuke for 30 seconds, let cool, cut and squeeze. The microwaving will allow you to extract far more juice.

About washing your hands after handling chilies, take that advice very seriously. Forget about the dangers of picking your nose, the real danger is taking a whiz  , been there, done that.

If you're happy with your results, consider doing an uncut-up pork shoulder or butt. Score the skin/fat. Follow the same recipe, but marinade for far longer to get the marinade to permeate the meat throughout. Overnight works. Proceed as in the recipe, putting the whole piece of meat in the oven, fat/skin side up. Roast covered @ 300f for 6 to 12hrs, depending on the size of the meat.  When the meat is fork tender, remove the lid, turn the heat to 375 and roast till the skin is crisp. Remove the meat from the accumulated drippings. De-fat the drippings as you wish for a sauce. Slice the meat for wonderful heart attack on a plate. Enjoy.

[gitarretyp]

About washing your hands after handling chilies, take that advice very seriously. Forget about the dangers of picking your nose, the real danger is taking a whiz  , been there, done that.

From experience, i second this comment. Wearing latex gloves while handling the peppers is a good alternative.

[Lyndon]

Thanks guys for the advice.
I like that latex glove idea as well.  I was using some peppers that a student's parent gave me for another dish last week, and I figured they were not that hot.  After chopping them up, I swore I had washed my hands pretty well with soap and water.  Not well enough.  I was on the computer later, and rubbed my eyes...
I started to tear up and it hurt so bad, that I stripped down, hopped in the shower and literally poured baby shampoo into my eyes to flush them out!  Reminded me of college hazing when they applied the witch hazel on certain parts of the body.  Water only activates it more.
Tonight, I've marinated the cut up chicken in buttermilk, will dredge in a seasoned flour of fresh sage, etc.  Then fry in a cast iron pan.
Tomorrow night, I will set up the marinade for the pork dish, and let is set for two days, as Wednesday is David Lindley in Concert downtown.
Occam, I will try those suggestions on another pork time.
Lyndon

[craig223]

The gloves are a great idea, I too took a whiz while stringing chili peppers to dry.  My wife about fell over when she saw me sitting in a tub of cold water...