Episode Overview
Cochinita pibil, the Yucatán's famous slow-cooked pork wrapped in banana leaves, continually inspires Rick, whether he's preparing it in a slow cooker, his home oven, or a restaurant kitchen. In Season 5 of Mexico—One Plate at a Time, Rick elevates this dish by digging a pit in his urban backyard, lining it with bricks, and building a large fire to cook a whole pig in the traditional manner. Thankfully, he invited the neighbors over for a feast! The journey begins in Tixkokob, where Rick learns from pit master Silvio Campos about his Slow-Roasted Achiote Pork, emphasizing the importance of banana leaves and proper pit coverage. Back home, Lanie Bayless shares her handy tip for making Pickled Red Onions and Roasted Habanero Salsa using a food processor. Once the hard work is done, Rick marinates the pig with achiote and lime juice before burying it in the backyard.