Vaqueros BBQ in Grapevine makes an incredible cochinita pibil taco. I've been working to duplicate it and I think I've gotten pretty close. I use foil instead of the traditional banana leaf. May give that a shot next time.




Hardcore Carnivore Tex Mex on a pork butt and smoke to 175.

Make a sauce using the following.

5 guajillo
5 ancho
2 cloves of garlic
2 cups Goya bitter orange
4 tbsp pure ground annatto (not achiote)

Pull the butt off the smoker at 175 lay a large sheet of foil in a foil pan and put the butt in it. Then make a bowl out of the foil sheet and dump the sauce all over the butt and seal up the foil bowl. Throw it in the oven at 300 until it hits 210 internal. Pull the meat with the sauce and combine.

Looks tasty ! Have guests coming this weekend and going to give this a try.

That looks like the real deal, will definitely try this recipe. Nothing better than real tacos, thanks for posting

That looks great, going to have to give it a try . Yum!

Looks magnificent. Can't wait to try your take. Thank you for sharing the results of your work!

Geez. Had to order the Goya Bitter Orange and the annatto from the 'Zon. Neither the Walmart nor the Brookshires carry either one here.

Maybe it's just me, but I sure like that better than most every pulled pork I have ever had.

Finally have the Goya and the annatto in hand. Going to use a recipe for the Tex-Mex rather than buy yet another shaker of rub, as I have three or four in the cupboard already.
Pulled pork tonight!

It wouldn't be terribly hard to duplicate, honestly you could probably get by with SPG, and cumin.

Meant to say this makes for a very nice PP sammich.