Cochito Chiapaneco Recipe

Cooking Directions

• STEP 1.In a blender, combine garlic, achiote paste, orange juice, lime juice, vinegar, oregano, cumin, salt, and pepper to make the marinade.
• STEP 2.Place the pork shoulder in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours or overnight.
• STEP 3.Preheat the oven to 325掳F (165掳C). Remove the pork from the marinade and place it in a roasting pan. Pour the marinade over the pork.
• STEP 4.Cover the roasting pan with aluminum foil and roast the pork for about 3 hours, or until it is tender and easily shreds with a fork.
• STEP 5.Remove the foil and increase the oven temperature to 450掳F (230掳C). Roast the pork for an additional 30 minutes, or until the exterior is crispy and caramelized.
• STEP 6.Remove the pork from the oven and let it rest for 10 minutes before shredding it with two forks.
• STEP 7.Serve the Cochito Chiapaneco with warm tortillas, salsa, and pickled onions. Enjoy!

Cooking Tips

• For extra flavor, you can add a chopped onion and a few bay leaves to the marinade.
• If you don't have a roasting pan, you can use a deep baking dish covered with foil.
• To make pickled onions, thinly slice red onions and soak them in a mixture of vinegar, sugar, and salt for at least 30 minutes.

Storage and Serving

• Leftover Cochito Chiapaneco can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pork in a skillet over medium heat until warmed through.
• Serve the reheated Cochito Chiapaneco with fresh tortillas and your favorite toppings.