Grilled pork in Yucatecan spices with pineapple (Carne al pastor) from Yucatán: Recipes from a Culinary Expedition (page 236) by David Sterling

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

Accompaniments: Smoky and hot chile table sauce (K'uut bi iik); Making tortillas; Fiery habanero table sauce (Chile tamulado); Garlic and egg-white mayonnaise (Crema de ajo); Blond chile and egg-white mayonnaise (Crema de x'catik); Avocado sauce (Salsa de aguacate); Simple pot beans (Frijol k'abax/K'abax-bu'ul)

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

  • Eat Your Books

    Pork must brine 4-6 hours before starting the recipe. Pork must then marinate 2-3 hours. Can substitute dark brown sugar for piloncillo sugar.

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