Recipe

Cochinita Recipe

	Trevorst / All my dishes 2 years, 1 month ago This is my version of a very traditional Mexican dish from the Yucatan. The original cooks the pork wrapped in Banana leaves and burried in a fire pit. I have made it using banana leaves but don't think the taste difference (if any) is worth the effort.... More Prep:30m Cook:150m Servings:8	Trevorst
	mexican cheap delicious

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Ingredients

3/4 cup Annatto or Achiote paste

10 cloves garlic chopped

1 1/2 cup orange juice

Juice of 2 limes

8 bay leaves crumbled

2 teaspoons cumin seeds

1/2 teaspoon cinnamon

2 teaspoon ground thyme

1 teaspoon dried oregano

1 teaspoon sea salt

2 teaspoons freshly ground black pepper

4 pounds pork butt or country style ribs cut into 2-inch chunks

2 white onions sliced 1/2inch thick

5 Roma tomatoes sliced 1/2inch thick

4 Anaheim chiles roasted, peeled and sliced into strips

Directions

In a medium size bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork.

Add the pork, toss to evenly coat and marinate, at room temperature, at least 4 hours or in the refrigerator for 8 hours

Preheat the oven to 300 degrees.

Heat a dry castiron skillet over high heat. Char the onion until blackened on both sides. Char the tomatoes on both sides. Reserve.

Line a large baking dish with one layer of foil then add a layer of plastic food wrap. Arrange the pork in an even layer and top with the onions, tomatoes and chiles and all the marinade.

Wrap the plastic food wrap tight around the pork making sure to seal. Add another layer of plastic wrap if needed. fold foil around the whole package and seal.

Cover the dish tightly in foil.

Bake for 2 1/2 hours or until the pork is tender and moist. Remove from oven and let sit 10 minutes.

Unwrap and serve with Salsa, rice refried beans etc..

Or shred the pork with a fork (easy) and serve with corn tortillas like a taco with all the normal toppings.

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