Home Cooking

Cochinita Pibil

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Cochinita Pibil

sarah galvin | | Apr 19, 2008 11:24 PM

Okay, now I have made it twice and still not happy with the results. First time, I used the recipe from Gourmet magazine and made a mistake on cooking temp - I used 400F for 4 hours. Well, yes, they were little charred bits of pork but very tasty. Some was edible. Tonight I made the You Tube recipe that Antonio Banderas killed for and cooked at 325F for 4 hours. It was fall apart tender but no crunchy tips. Plus way too much acid - apple cider vinegar, juice of 5 lemons, orange juice. I never have so many problems making nice food - I am ready to give up and just make a mole. How do I get fall apart tender and crunchy tips?

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