Yucatan-Style Slow-Roasted Pork Tacos

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When the James Beard award-winning editor of The Washington Post food section writes a cookbook, you know you better buy it. In my case, I blurbed it–(look for me on the back cover!)–because the book in question, Joe Yonan’s “Serve Yourself,” is truly excellent. It’s not one of those cookbooks full of familiar recipes that have been tweaked in such minor ways you wonder why you bought it; here everything is fresh, smart and mouth-watering. Especially the recipe on pg. 66: “Yucatan-Style Slow Roasted Pork.”

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