The traditional way of cooking this vibrant, citrusy pork dish from the Yucatán region of Mexico would be wrapped in banana leaves and buried underground to cook in a Mayan style BBQ pit for hours. Luckily our hob-top version still produces wonderfully soft and flavoursome pork without the effort of digging yourself a pit in the garden!
Click here to read all about our spice travels to research different recipes!
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