You possibly will not accept that you could lose weight while on a eating plan which includes yucatan roast pork (cochinita pibil) but it can happen. It is crucial to not eat yucatan roast pork (cochinita pibil) or other high calorie beef/pork/lamb/veal every day but in moderation.

This is what I do, I allow myself moderately high calorie food once per week. I eat a healthy diet 6 days a week, say 1500 to 1800 calories each day, and then 1 day, I eat what I please – within moderation of course.

I have been using this method for the last few weeks and it has aided me to lose 5 kilos. I have not changed my exercise routine or taken any pills or diet drinks. I have just been aware of what I eat most days of the week and then eat whatever I want one day of the week.

On my one day off per week, I like to eat mexican food. I never imagined I could lose 5 kilos while eating mexican meals but am very glad to see it can happen. If you would like to try some mexican food, I advise you make yucatan roast pork (cochinita pibil) which is one of my best loved mexican recipes.

Yucatan Roast Pork (Cochinita Pibil)

This was originally prepared by the Mayans in ovens dug into the earth and lined with stones. The meat was wrapped in seaweed or banana leaves and left to roast slowly in its own juices.

2 tablespoons annatto seed
18 whole black peppercorns
4 large cloves garlic, quartered
1/2 cup orange juice
2 teaspoons ground cumin
1 teaspoon salt
3/4 teaspoon dried oregano leaves
1 (4 pound) pork shoulder roast
Sweet Pickled Onions
16 (8-inch) flour tortillas, warmed

Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain.

Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute. Make several deep cuts in pork roast. Place pork in shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate at least 12 hours.

Prepare Sweet Pickled Onions. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours. Remove pork; let stand 30 minutes.

Remove bones and fat from pork; pull pork into shreds. Skim fat from marinade. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas. Serve with Baked Plantains, if desired. Yields 8 servings.

Sweet Pickled Onions
2 large onions, sliced
1/4 cup vinegar
1 tablespoon granulated sugar

Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Mix onions, vinegar and sugar. Cover and refrigerate at least 6 hours.

You can change the recipe to make it quite a bit healthier or with less calories as this can aid you to lose 5 kilos rapidly. It worked for me and could help you to lose weight too.