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Cochinita Pibil

Reviewed: Apr. 13, 2009
We had this wonderful dish in Mexico on our honeymoon and loved it. This is just as I remember it. I think the step that is missing from the recipe is, after pulling the pork apart, re-incorporate some of the juices left in the pan, not all of them, just to your liking. The way we had it in Mexico was a sandwich. The onions were red, but raw and on the side, as well as with sliced jalepenos. So we put it on bread with the jalepenos and raw onion and it was exact. I did mix some of the onions and red wine vinegar, but didn't care for it.
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