Cochinita Recipe

Cochinita Directions

1. 1

   Prepare the Pork

   In a large bowl, combine the pork shoulder, orange juice, lime juice, minced garlic, dried oregano, cumin, bay leaves, salt, and black pepper. Mix well to ensure the pork is evenly coated.

2. 2

   Marinate the Pork

   Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.

3. 3

   Cook the Pork

   Preheat your oven to 300°F (150°C). Transfer the marinated pork and all the marinade into a roasting pan. Cover tightly with foil and roast for 3-4 hours or until the pork is tender and easily shredded.

4. 4

   Shred the Pork

   Remove the pork from the oven and let it rest for 15 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.

5. 5

   Prepare the Eggs

   While the pork is cooking, peel the hard-boiled eggs and set aside.

6. 6

   Assemble the Dish

   Warm the corn tortillas on a skillet. Place a generous amount of shredded pork in the center of each tortilla, add a hard-boiled egg, chopped cilantro, and sliced onions. Drizzle with hot sauce to taste.

7. 7

   Serve

   Fold the tortillas over the filling and serve the cochinita warm with extra lime wedges and hot sauce on the side.