Trompo Recipe

Prepare the marinade

In a blender or food processor, combine achiote paste, orange juice, white vinegar, lime juice, minced garlic, ground cumin, dried oregano, smoked paprika, ground black pepper, brown sugar and vegetable oil. Blend until smooth to form a uniform marinade.

Season and marinate pork

Place the cubed pork shoulder in a large bowl or resealable bag. Sprinkle kosher salt over the meat and toss to distribute. Pour the achiote-orange marinade over the pork, ensuring all pieces are thoroughly coated. Cover and refrigerate at least 6 hours, preferably overnight (8–12 hours) to allow flavors to penetrate.

Assemble for rotisserie or roast

If using a vertical rotisserie skewer: thread the marinated pork chunks tightly onto the rotisserie spit, pressing pieces together to form a compact cone (trompo) with smaller pieces toward the top to create a tapered stack. If you don't have a rotisserie: stack the cubes tightly on an oven-safe skewer or arrange in a loaf-shaped mound on a rack over a sheet pan to mimic the trompo profile.

Cook on rotisserie or roast in oven

For rotisserie: preheat rotisserie to medium-high (around 375–400°F / 190–200°C). Mount the spit and rotate, allowing the exterior to cook and crisp, basting occasionally with reserved marinade or a little broth if it begins to dry. Cook until internal temperature reaches 165–175°F (74–79°C) and edges are deeply browned and slightly crisp, about 1.5–2 hours depending on mass. For oven: preheat oven to 375°F (190°C). Place the assembled mound on the rack and roast 60–90 minutes, basting every 15–20 minutes with broth or leftover marinade, until exterior is caramelized and internal temperature reaches 165–175°F (74–79°C). For a crispier exterior, finish under the broiler for 3–5 minutes, watching carefully to avoid burning.

Rest and shave

Once cooked, transfer the trompo to a cutting board and rest 10 minutes to let juices redistribute. Using a sharp knife, shave thin slices or small chunks from the outer browned surface; these crisply caramelized pieces are traditional trompo fill. Reserve remaining meat for second pass or chopping.

Warm corn tortillas on a comal or skillet over medium-high heat for about 20–30 seconds per side until pliable and slightly charred; keep wrapped in a towel to retain warmth.

Finely chop white onion and cilantro if not already prepared. Place warm tortillas on a plate and top each with a few tablespoons of shaved trompo meat.

Garnish with chopped onion and cilantro, add a squeeze of lime, and offer salsa roja, salsa verde, and pickled jalapeños at the table so diners can customize. Serve immediately while meat is hot and tortillas are warm.