Cochinita
From trevorst 17 years agoIngredients
- 3/4 cup Annatto or Achiote paste shopping list
- 10 cloves garlic chopped shopping list
- 1 1/2 cup orange juice shopping list
- juice of 2 limes shopping list
- 8 bay leaves crumbled shopping list
- 2 teaspoons cumin seeds shopping list
- 1/2 teaspoon cinnamon shopping list
- 2 teaspoon ground thyme shopping list
- 1 teaspoon dried oregano shopping list
- 1 teaspoon sea salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 4 pounds pork butt or country style ribs cut into 2-inch chunks shopping list
- 2 white onions sliced 1/2inch thick shopping list
- 5 roma tomatoes sliced 1/2inch thick shopping list
- 4 Anaheim chiles roasted, peeled and sliced into strips shopping list
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.
People Who Like This Dish 2
- karlyn255 Ypsilanti, MI
- zanna MOUNT CLEMENS, MI
- trevorst Auburn, WA
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