Internetworkers: http://www.ibiblio.org/internetworkers/

[Ron Thigpen <rthigpen AT nc.rr.com>]

Steven Champeon wrote:

> Peurco pibil. 


Oh yeah!

If your recipe is anything like what I had the last time I was in 
Mexico, then it is Good Stuff.  "Pibil" is a generic term for a style of 
pit-cooked BBQ that is made in the Yucatan.  Pollo Pibil and Cochinita 
Pibil are common.  The basic technique involve a dry rub spice mix 
containing ground achiote seed, a banana leaf wrapper and an overnight 
stay in a pit of coals.  The achiote has a slightly bitter, earthy 
flavor that is a fine complement to pork and smoke.

Plenty of recipes on the web, though I'm curious to see Steve's.

<http://www.google.com/search?q=cochinita+pibil>

Now you've got me thinking about it, I may have see about picking up a 
Niman Ranch shoulder and firing up the smoker.   Yip!

--rt