Preheat the oven to 350 degrees. Transfer the pork into a large cast-iron casserole dish with a lid and sprinkle over any of the rub that didn’t stick to the meat.

5) To make the pulled pork tacos, start by adding 4 cups of pulled pork, 2 cups of enchilada sauce, and 2 cups of drippings from the pork roast to a large pot. Simmer and reduce the mixture by half.

Create a crave-worthy dish with tuna and let the delightful flavors of cooked fish and spices give a new take on a beloved Mexican classic.

Return cooked pork to skillet, and pour in pineapple-glaze mixture; stir to coat. Continue to cook until pork has cooked through and glaze has reduced and thickened, 8 to 10 minutes.

We head to Los Tacos No. 1, which makes the best tacos I have ever eaten. I order the adobada, which is piled with pork that’s been cooked on a spit, then topped with strips of pineapple, onions ...

In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until ...

Slice the pineapple into seven ½-inch-thick rounds. Quarter two rounds, trimming and discarding the core. In a food processor, purée the quartered pineapple slices, oil, brown sugar, garlic ...