Pibil Pork Tacos & Pickled Onions

Is it a keeper? – Yes After reading this recipe in the May 2008 edition of Bon Appetit magazine while on my way to Mulege , Baja California this seemed like one recipe that should be made. Coincidently, we just happen to be graciously invited to a party where the main course was an oven roasted whole pig. The residents of the Orchard had prepared this is a traditional way with garlic, salt and a basic spice mix. After some thought I believe this hog could have been served in this Pipil style marinade. I pretty much followed the recipe as written. The only changes I made was in using “organic” pork from Whole Foods. One great find was a brand of corn tortillas from WF. These were thick, fresh and better than most of the brands found and the average Hispanic grocery store. We thought this recipe was great. I can’t wait to make this for group of people and include margaritas and refried beans with chorizo.