Roast pork Yucatecan-style (Cochinita pibil) from Cocina de la Familia / The Family Kitchen: More Than 200 Authentic Recipes from Mexican-American Home Kitchens by Marilyn Tausend and Miguel Ravago

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Jicama, melon, and orange salad (Ensalada de jicama y melon con naranja); Soupy pot beans (Frijoles de la olla); Black beans with pork (Frijoles negros con puerco); Chunky fresh tomato salsa (Salsa fresca); Crunchy cabbage salsa (Salsa de col Yucateca); Red radish relish (Salpicón de ránbano); Red onion garnish (Encurtido de cebolla roja)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Start 1 day in advance.

  • KarinaFrancis on May 15, 2016

    This was delicious and very easy. You need to marinade the meat from the night before, but that's hardly a big job. The oven does the rest of the work. We served it with mexican green rice, but this would make a great taco filling. My only challenge was finding banana leaves, which proved unobtainable in my area. I wrapped the meat in baking paper then covered with foil. Not as pretty as the banana leaves, but tasty and the pork tuned out tender as butter. As with every recipe I've made from this book, the dish tasted just like it did in Mexico.

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