- Joined Oct 17, 2008
I am making Cochinita pibil at home, and I am basically using Robert Rodriguez's basic recipe and cooking a pork shoulder in the oven wrapped in banana leaves, but I also want to add some smoke flavor and some texture. What would the best way to achieve this be? I am not opposed to liquid smoke, but I would rather do something else. Perhaps sear the meat for a few minutes on a charcoal grill with a couple wood chunks on top of the coals? I've also heard that you can brown/caramelize the banana leaves a little before wrapping the pork. Thoughts? Experiences? Other general tips with this dish?