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Cochinita Recipe

Ingredients

How to make it

  • 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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The Cook

trevorst Auburn, WA

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