Entree: Mexico – Chiapas – Cochito Chiapaneco (Chiapas-style Slow-Cooked Pork)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 4 hrs 30 min

Additional 30 min

Total 5 hrs

Ingredients

- 4 lb (1.8 kg) bone-in pork shoulder, trimmed
- 4 tbsp (60 ml) achiote paste
- 1 cup (240 ml) orange juice, preferably fresh
- 1/4 cup (60 ml) lime juice, fresh
- 3 tbsp (45 ml) vegetable oil or lard, divided
- 6 cloves garlic, minced (about 24 g)
- 1 tbsp (18 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 2 bay leaves
- 1 medium white onion, quartered
- 2 cups (480 ml) low-sodium chicken broth
- 2 tbsp (30 g) lard or vegetable shortening (optional, for searing)
- 1 bunch fresh cilantro, chopped, for garnish (about 30 g)
- 3 limes, cut into wedges

Mexican Rice
- 2 cups (400 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 ml) vegetable oil
- 1 cup (240 ml) tomato puree (or 2 medium tomatoes blended)
- 3 cups (720 ml) chicken broth
- 1/2 tsp (3 g) salt
- 1/2 cup (75 g) frozen peas and carrots (optional)

Quick Pickled Red Onion (Cebolla Encurtida)
- 1 large red onion, thinly sliced
- 1 cup (240 ml) white vinegar
- 1/2 cup (120 ml) water
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) salt
- 1 jalapeño, thinly sliced (optional)

Fried Plantains
- 3 ripe plantains (maduros), peeled and sliced diagonally
- 2 tbsp (30 ml) vegetable oil
- Pinch of salt

Instructions

Short Description:
Achiote-marinated pork slow-braised until very tender, finished for color and crisp edges, and served with Mexican rice, quick pickled red onion, and fried plantains for a complete Chiapas-style meal. Robust annatto (achiote) flavor melds with citrus and warm spices for a distinctive southern Mexico profile.

Regional Notes:
This Chiapas version highlights a strong achiote (annatto) marinade and local spice notes—oregano, cumin, and a touch of clove—followed by low-and-slow cooking that yields deeply flavored, shreddable pork. Unlike some dry-roasted coastal variations, Cochito Chiapaneco is marinated and braised so the meat stays moist and absorbs the tangy-citrus/achiote profile typical of southern Mexico.

1. Make the achiote marinade: in a blender or bowl, warm the achiote paste slightly (20–30 seconds in microwave) and whisk with orange juice, lime juice, 2 tbsp (30 ml) vegetable oil, minced garlic, kosher salt, black pepper, oregano, cumin, and ground cloves until smooth.
2. Marinate the pork: place the pork shoulder in a large bowl or zip-top bag, add the achiote-citrus marinade, toss to coat, add bay leaves and quartered onion, and refrigerate for at least 4 hours or preferably overnight, turning once.
3. Preheat oven: remove pork from refrigerator about 30 minutes before cooking. Preheat oven to 300°F (150°C).
4. Sear the pork: heat 2 tbsp (30 g) lard or 1 tbsp (15 ml) vegetable oil in a large Dutch oven or oven-safe braising pot over medium-high heat. Remove pork from marinade (reserve marinade and onions), pat dry, and brown pork on all sides, about 3–4 minutes per side, to develop color.
5. Assemble for braising: pour reserved marinade, reserved onions, and 2 cups (480 ml) chicken broth into the pot with the browned pork. Bring to a simmer on the stovetop, cover, and transfer to the oven.
6. Braise slowly: cook in the oven until pork is very tender and easily pulls apart with a fork, about 3 1/2–4 hours (time may vary by oven and piece size). During the last 30 minutes, uncover to allow some liquid to reduce and flavors concentrate.
7. Finish for color (optional): remove pork to a cutting board and shred or slice as desired. If you want crisp edges similar to traditional cochito, spread shredded/sliced pork on a rimmed baking sheet, spoon some of the reduced braising liquid over it, and broil on high 4–6 inches from heat for 4–8 minutes until edges are crisped (watch closely).
8. While pork cooks, make the rice: heat 3 tbsp (45 ml) vegetable oil in a saucepan over medium heat. Add rinsed rice and sauté, stirring, until rice turns pale golden, 4–5 minutes. Stir in tomato puree and cook 1–2 minutes. Add 3 cups (720 ml) chicken broth and 1/2 tsp (3 g) salt; bring to a boil, reduce heat to low, cover, and simmer 18–20 minutes until liquid is absorbed. Stir in peas/carrots if using, fluff with fork, and keep warm.
9. Prepare pickled onions: place sliced red onion and jalapeño (if using) in a heatproof jar or bowl. In a small saucepan, bring vinegar, water, sugar, and salt to a simmer until sugar dissolves. Pour hot brine over onions, let cool to room temperature, then refrigerate at least 20 minutes (can be made several hours ahead).
10. Fry plantains: heat 2 tbsp (30 ml) oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown and caramelized on both sides, 2–3 minutes per side. Drain on paper towels and sprinkle lightly with salt.
11. Assemble and serve: plate a generous portion of shredded or sliced cochito with a scoop of Mexican rice, 3–4 fried plantain slices, and a spoonful of pickled red onion. Garnish with chopped cilantro and lime wedges. Serve remaining braising juices on the side for spooning over meat and rice.