Yucatán-style barbecued pork (Cochinita pibil) from The Latin American Cookbook (page 286) by Virgilio Martinez

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Notes about this recipe

  • Fyretigger on October 09, 2023

    I had to substitute for the sour orange juice (orange juice, lime juice and cider vinegar), and I cooked it in the oven and not on a grill. This was still very consistent with what I had in Mexico. This was my first time working with banana leaves and it was interesting. It was a good thing I cooked it in the oven and not on a grill, as I didn't get a good seal. I need to watch some videos (which I should have in the first place) and see how it's done.

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