Grapefruit, lime, and orange slow-roasted pork shoulder (Cochinita pibil) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 149) by Rick Martinez

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

Accompaniments: Corn flatbread made from ground corn (Tortillas de maíz); Pickled red onions with habanero (Cebolla morada encurtida)

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

  • Nrnarayan on August 01, 2025

    I couldn't find the banana leaves so I skipped those and just put it directly in my dutch oven. My group loved it, it's one of my favorite recipes from the book

  • averythingcooks on March 25, 2023

    I cut this in 1/2, made his achiote paste and did not have the banana leaves. It does have a pretty big hit of citrus (yes…predictable) and so I think we preferred his slow roasted pork with tomatoes & guajillos. We ate this with lots of taco toppings (sour cream, cheese, salsa, chopped red onion & shredded lettuce)…me over leftover rice and T as a tortilla wrap. A nice dinner but not sure I’d repeat.

  • DFarnham on May 30, 2022

    We liked this. I used country-style pork ribs for ease as I had to double the recipe. Seared banana leaves on outdoor grill and wrapped the goods in a foil pan as was hoping to put on the smoker, except smoker had other plans. If I repeat, I would still stay with 8 strips of orange zest and not increase for a double recipe. Sadly, I didn't take a pic, but ours did not look as luscious as the picture. Definitely more soupy; but everyone enjoyed. I can see this meat easily repurposed. The plan for dinner was this: pibil, arroz verde, frijoles olla, and tortillas de harina esitlo sinaloa. The torts were a complete fail, so overall we had deconstructed tacos. Pork marinated in a 9x13 baking dish (also doubled marinade for 5 pounds of meat) for 18+ hours. Very tender. Definite citrus flavor. I feel like just eating meat on its own is less of the sum of the effort, but I think if our torts would have worked, it would be taco-worthy. Give it a go and see what you think:-)

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