Entree: Mexico – Chiapas – Cochito Chiapaneco (Slow-braised Chiapaneco pork marinated in achiote and citrus, served shredded)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Total 3 hrs 10 min

Ingredients

- 3 lb (1.36 kg) pork shoulder (butt), trimmed and cut into 2-inch pieces
- 3 tbsp (45 g) achiote paste
- 1 cup (240 ml) sour orange juice or 1 cup (240 ml) orange juice mixed with 2 tbsp (30 ml) lime juice
- 6 garlic cloves, crushed
- 1 medium white onion, sliced
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/4 tsp (0.5 g) ground cloves or 1 whole clove
- 1 small cinnamon stick (or 1/4 tsp / 0.5 g ground cinnamon)
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil or lard
- 1/2 cup (120 ml) chicken or pork broth (or beer)
- 2 banana leaves (optional) or aluminum foil for wrapping
- Warm corn tortillas, for serving
- Pickled red onions and chopped cilantro, for serving

Instructions

1. Marinate and brown: in a bowl whisk achiote paste with sour orange juice until smooth, then add crushed garlic, salt, pepper, cumin, oregano, cloves, and a splash of broth; add the pork pieces and toss to coat. Cover and refrigerate at least 2 hours or overnight. When ready, preheat oven to 325°F (160°C). Heat the oil or lard in a heavy ovenproof Dutch oven over medium-high heat and brown pork in batches until well colored; remove and set aside. Sauté the sliced onion briefly in the pot, return all pork pieces to the pot, add cinnamon stick, bay leaves, remaining marinade and 1/2 cup (120 ml) broth or beer, and tuck banana leaves over the meat if using (or cover tightly with foil).
2. Braise and finish: bring to a gentle simmer on the stove, then cover and transfer to the oven and braise until pork is tender and easily shredded, about 2½–3 hours. Remove from oven, discard bay leaves and cinnamon stick, shred or chop the pork and skim excess fat from the pan juices; return meat to juices to keep moist. Serve Cochito Chiapaneco shredded with warm corn tortillas, pickled red onions, and chopped cilantro.