I followed the recipe exactly, and i dont know whether pork is supposed to be dry, or if the recipe is, or if i simply messedup. It would taste really good if the pork melted in your mouth like a fried chicken sandwhich. that probably sounds dumb, but im no chef, any help?
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My thoughts are that if you're having issues with dryness then you must make sure that you seal up the pan well enough to not allow steam to escape. Making sure you keep the steam in there will keep the meat moister and more tender, and it should help the meat cook more throughly.
I disagree with cutting back on the lemon, however. Often people will say that the lemon juice "cooks" the meat, but thats not exactly what happens. It does break down the meat, but its not the same as cooking it over heat. The added lemon juice will add moisture to the dish and the acidic nature of the juice will help tenderize the meat.
I haven't made this yet, so I'll see how well it works when i make it tomorrow. Woooooo
I made this yesterday.... Holy Crap. It was AMAZING. Not only was the seasoning spot on, but it was amazingly moist and tender. It is definatly going to be one of the dishes in my regular rotation.
I followed the recipe exactly as it was from Robert Rodriguez's video short. In fact, i kept my laptop on the kitchen counter and watched the short as I went. One of the things i thought was odd actually is that Rodriguez didn't mariniate the meat at all. He just dumped it in the bag, coated the meat, then dumped it all in the roasting pan. So, since it was my first time making it I followed those directions exactly and it turned out perfectly.
I believe the only way that this recipe could come out dry would be if there was not a good seal on the pan with the tin foil. For me, when it came out of the oven and I opened the foil there was steam everywhere.
Well, those are my experiences with it, and my thoughts on it coming out dry. good luck.
Add half the salt. It dries out the meat while cooking.
After cooking is completed, salt to taste.
i actually marinated the pork for about an hour before cooking and it turned out pretty good. i also cut down slitly on the salt but not much.
shareMy husband & I made the pibil this weekend for a get together with friends. We decided to make it the day before. After letting the meat rest for about an hour, we tried a little taste and ours came out rather dry (though we thought we sealed it tight enough). The next day, about 45 min before our guests arrived, I transferred the pibil to a large stock pot, covered it with tight sealing lid and reheated it on the stove on med-low. The meat then became very tender as the juices reincorporated themselves into the meat. It was absolutely fabulous!
(Side note: we subbed jalapenos for the habaneros...big mistake! The jalapenos tasted too green. Next time, we'll use habaneros. I think they'll round out the flavor better!)
My Wife and I have made it several times and it has never been dry, also we tired it if a crockpot, that is so nive and easy!!! and it stays very moist, as well as we allway marinate it for at least 24 hours. its allot of fun to make!!
shareI have made this several times with the wife, who doesn't like spicy food, but can eat this happily with only 1 habenero in it. The only time it has come out dry for us is when a tiny hole developed in the aluminum foil we used to cook it in. Now I use the heavy-duty stuff and I never have a problem.
Something no one has mentioned: Cooking this stuff makes your house smell like heaven! =)
The first time I tried making the recipe I followed the directions and cooked it in the oven. I thought meat turned out fairly dry as well.
The 2nd time I cooked it, I tried using a crock pot instead. The meat was much more moist, yet the dish was a little spicier than the baked version. I preffer cooking it in the crock pot.
I just put all of the ingredients in the crock, and cook on high for about 4-5 hours. I didn't use the banana leaves, but I think when I make it tomorrow, I'll use the leaves and see how it turns out.
I've made it a couple times. Occasionally it comes out dry, usually when I rush it. So I'm not exactly sure where I screw it up. Most times its juicy and fabulous. Line your pan and wrap the meat into a "pocket" -- don't just cover it with 1 foil - it WILL be dry.
I've also done a "cheating" recipe, while no where as good, is quicker and less time consuming. Threw the premade block of achiote, the OJ, the lime, the tequila, and the chiles over pork chops. Usually in the crockpot, but I've done them in the oven, too. Yummy.
Most certainly marinate it, and keep everything covered as tight as possible. I can take 2-3 habaneros, husband always wants more (even after 4), my friend was whining over 1.