Once the suckling pig is well cleaned and prepared, soak it in plenty of recado rojo dissolved in the juice of the sour oranges and salt. Let it marinate overnight in a thick adobo.

The next day, place the pig in a special roasting pan for cochinita and cover it well with banana and oak leaves. Make sure the brain is wrapped separately.

The liver should be well marinated, and you can make blood sausage with it, adding mint, green onion, green chili, and salt to taste.

If making traditional pibil, bury it and cook it underground overnight.

If baking in the oven, cook at a very low temperature, turning occasionally until fully cooked and golden brown.

Serve hot in tacos, with the finely chopped onion soaked in orange juice and ground red chili.

You can also serve it in portions. That's up to you, but it should be served very hot.