Pit-smoked pork in achiote marinade (Cochinita pibil) from Yucatán: Recipes from a Culinary Expedition (page 420) by David Sterling

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

Accompaniments: Making tortillas; French-style sandwich loaf (Pan francés); Fiery habanero table sauce (Chile tamulado); Fiery habanero "confetti" sauce (Chile con limón); Red onions pickled in Seville orange juice (Cebollas encurtidas/Cebolla curtida)

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 12-48 hours before cooking. Can substitute Seville oranges for limes, oranges, and grapefruits; and pork legs for pork rump.

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