Boston butt

pork leg (you can use half pork shoulder) • achiote paste (80 grams) • fresh orange juice (about 500 ml, from about 6 oranges) • large garlic cloves • medium onion • dried oregano • black pepper • Salt • guajillo chiles, pre-soaked • limes (if the oranges are very sweet, use one more) • vinegar • bay leaves (add at the end)

pork shoulder (500 grams) • roasted poblano peppers, seeded and sliced into strips • roasted red tomatoes, chopped with skins on • medium zucchini, diced • corn • onion, chopped • garlic, finely chopped • epazote or cilantro • oregano and 1 pinch thyme, salt to taste • bay leaves • oil • chicken broth or water (200 ml)

pork shoulder (500 g) • Roma tomatoes • tomatillos • serrano chiles • pasilla chile • garlic • bay leaves • onion • poblano chiles • whole black peppercorns • whole cloves • dried oregano •

pork (about 1 kg), use pork shoulder or ribs • purslane (about 1 kg) • Roma tomatoes • onion • garlic • serrano or cuaresmeño peppers • salt or bouillon powder (to taste) • black pepper • Purslane

guajillo chiles • mulato chiles • garlic • achiote paste • Oregano flakes, to taste • Cumin, to taste • Salt, to taste • Black pepper, to taste • Paprika, to taste • white vinegar • Cinnamon, to taste • pork shoulder (about 1.5 kg) •

pork shoulder or leg (about 600 grams) • chili powder • Sriracha sauce • salt

pork shoulder (about 1.5 kg) • large tomatoes, quartered • large tomatoes, whole • medium onion, sliced • canned chipotle pepper • pork broth • cilantro • salt • black pepper • oil

pork shoulder or leg (about 1 kg) • garlic cloves • medium onion • tomato • Anaheim pepper • dried guajillo or red chiles • dried ancho chile • dried oregano • black pepper • cumin • white vinegar • mayonnaise •

cumin • oregano • black pepper • avocado leaves • bay leaves • whole cloves • garlic • dried pasilla chiles • achiote paste • banana leaf • tomatoes • onion •

pork shoulder or butt with some fat (about 1.5 kg) • bay • salt, garlic, and onion • achiote paste • juice of 2 sour oranges (or substitute with 1/2 cup orange juice mixed with 2 tablespoons lime juice, about 120 ml + 30 ml)

pork shoulder (about 680 grams) • cochinita pibil marinade • large red tomatoes • onion • Garlic, to taste • Cloves, to taste • Oregano, to taste • potatoes • guajillo chiles • Vinegar • leftover cola

pork shoulder (about 2 kg) • dried guajillo chiles • dried ancho chiles • medium red tomatoes • cumin • black pepper • nopales (cactus paddles), diced • Salt, to taste • Aluminum foil,

To cook the pork: • onion • bay leaves • garlic • pork shoulder or up to 2.2 lbs (800 g to 1 kg) • For the marinade: • ground cumin • ground black pepper (whole peppercorns can be used) • dried oregano • whole clove • large garlic cloves • small piece cinnamon stick (see photo) •

pre-cooked hominy (750 grams) • medium white onions • bay leaves • garlic • water (9 liters) • Salt, to taste • pork shoulder (can use head, leg, or butt) (1 kg) • pork backbone (500 grams) • pork shank (500 grams) • pork snout (500 grams) • dried guajillo chiles • dried ancho chiles •

hominy corn (about 28 oz/800 g drained each) • water for cooking the corn and pork • pork shoulder (about 1 kg) • pork shank (about 1 kg) • guajillo chiles (about 100 g) • garlic • medium onion • salt • bay leaves • to taste cloves, black pepper, cumin • lettuce, very thinly sliced • to taste radishes, thinly sliced •

pork shoulder or butt, cut into chunks (about 1.5 kg) • achiote paste • orange juice (200 ml) • lime juice (200 ml) • garlic, chopped • ground cumin • black pepper • Yucatecan oregano or 1 1/2 tablespoons regular oregano • Salt, to taste • vegetable oil or pork lard (if using pork loin) • Banana leaves,

pork (I asked for pork shoulder) • garlic cloves • achiote paste • sour orange juice (about 240 ml) • If you don't have sour orange juice, use 1 cup orange juice with the juice of 1 lime • white vinegar (60 ml) • whole cloves • oregano • cumin • black peppercorns • Aluminum foil • Fire-roasted banana leaf (pass over flame to soften) •

pork shoulder • pork neck bones (about 1 kilo) • poblano peppers • serrano peppers • tomatillos • cilantro • corn • small piece of onion • garlic • Chicken bouillon powder, to taste • cumin • oregano •

vegetable oil • pork shoulder, cut into 3/4-inch cubes (about 1.5 kg) • fresh orange juice (about 710 ml) • guajillo chiles, mild, seeded and soaked (about 100 grams) • vinegar (about 240 ml) • garlic, peeled • achiote paste (about 50 grams) • Salt, to taste • Salsa • red onion, sliced • habanero chiles (or to taste), sliced • sour limes, juiced •

achiote paste bar • (about 1/2 liter) sour orange juice • white vinegar • Ground cumin, to taste • Dried oregano, to taste • whole black peppercorns • whole cloves • dried guajillo chiles • garlic cloves • Salt, to taste • lard (about 115 grams) • banana leaves •

pork shoulder (about 1.5 kg) • pork backbone (about 500 grams) • pork feet, halved • pre-cooked hominy (about 1 kg) • garlic • medium onion • Sea salt to taste (add after the hominy pops) • dried ancho chiles • dried guajillo chiles or Sonoran red chiles • garlic clove • chopped onion • salt •

water (about 850 ml) • pork shoulder or pork head meat (about 1 kg) • Precooked hominy (maíz pozolero) • ancho chiles • arbol chiles • bay leaves • dried oregano (about 10 grams) • dried thyme (about 5 grams) • garlic cloves • Salt,

water • pork shoulder (about 1 kg) • pork neck bones (about 750 grams) • bay leaves • salt to taste • dried guajillo chiles (chile colorín) • dried arbol chiles • garlic cloves • cilantro • shredded green cabbage, to taste • radishes, to taste • limes, to taste •

For the sauce: • ripe Roma tomatoes (about 1 kg) • whole black peppercorns • garlic clove • bay leaf • Salt to taste • ground cloves • ground cumin • white vinegar • For the sandwiches: • crusty Mexican rolls (birotes salados) • carnitas (pork shoulder or ribs, about 1 kg) •

pork shoulder (about 250 grams) • pork lard (about 100 grams) • dried pasilla chile • dried guajillo chiles • coriander seeds (about 3 grams) • Salt, ground black pepper, ground cumin, and dried oregano, to taste • apple cider vinegar (about 75 ml) • garlic cloves

pork shoulder, cut into pieces (1 kg) • lard (about 170 grams) • pasilla chiles (Mexico) • guajillo chiles (Mexico) • Chiles, cooked and seeded • coriander seeds (optional) • dried oregano • ground cumin • vinegar (120 ml) • garlic cloves • Black pepper to taste (optional) • Salt to taste

achiote paste (recado rojo) • dried oregano • ground cumin • black pepper • allspice berries • whole cloves • small piece cinnamon stick • salt • small onion • garlic cloves • sour orange juice (or substitute, see steps) • lime juice •

pork shoulder • pork ribs • oranges (juice only) • limes (juice only) • white vinegar (60 ml) • achiote paste (110 grams) • Salt and pepper • Cumin • Cloves • Oregano • Oil (olive oil can be used) • Banana leaves, lightly passed over a flame (enough to cover the meat) •

pork neck bones • pork shoulder, cut into pieces • pig's feet, cut into pieces • ground cumin • sea salt • garlic • onion • bay leaves • dried guajillo chiles • dried arbol chiles • lettuce • radishes •

pork ribs or pork shoulder (about 800 grams) • nixtamalized corn masa (about 750 grams) • pork lard (about 225 grams) • pork broth (about 710 ml) • small onion • large garlic cloves • dried pasilla chiles • dried guajillo chiles • dried puya chiles • dried ancho chile • chicken bouillon powder • baking powder •