Jul 14 2026
Restaurants›Lake & Irving Restaurant & Bar›Cochinita Benedict Recipe

Cochinita Benedict Recipe

Inspired by Lake & Irving Restaurant & Bar
Time3h
Serves4

slow braised cochinita pork, pickled jalapeño, paprika, poached eggs, hollandaise, english muffin, breakfast potatoes or field greens salad

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cochinita Pork

Pickled Jalapeños

Hollandaise Sauce

Additional Ingredients

Method

Cochinita Pork

  1. 1

    Prepare the Marinade

    In a blender, combine achiote paste, orange juice, lime juice, garlic, cumin, oregano, salt, and black pepper. Blend until smooth.

  2. 2

    Marinate the Pork

    Place the pork shoulder in a large bowl and pour the marinade over it. Cover and refrigerate for at least 4 hours, preferably overnight.

  3. 3

    Braise the Pork

    Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan, add bay leaves, and cover tightly with foil. Cook for about 4 hours or until the pork is tender and easily shredded.

  4. 4

    Shred the Pork

    Remove the pork from the oven, let it cool slightly, and then shred it using two forks.

Pickled Jalapeños

  1. 5

    Prepare the Pickling Brine

    In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil until the sugar dissolves.

  2. 6

    Pickle the Jalapeños

    Slice the jalapeños into rings and place them in a jar. Pour the hot pickling brine over the jalapeños, ensuring they are fully submerged. Let them cool, then refrigerate for at least 1 hour.

Hollandaise Sauce

  1. 7

    Melt the Butter

    In a small saucepan, melt the butter over low heat. Keep it warm but not boiling.

  2. 8

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together egg yolks and lemon juice until pale and creamy.

  3. 9

    Combine and Whisk

    Place the bowl over a pot of simmering water, and whisk continuously while slowly drizzling in the melted butter until the sauce thickens. Season with salt to taste.

Assembly and Cooking

  1. 10

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set and yolks are still runny.

  2. 11

    Toast the Muffins

    Split the English muffins and toast them until golden brown.

  3. 12

    Assemble the Dish

    On each toasted muffin half, place a generous portion of the shredded cochinita pork, a few pickled jalapeño slices, and a poached egg. Drizzle with hollandaise sauce and sprinkle with paprika.

  4. 13

    Serve

    Serve immediately with a side of breakfast potatoes or a field greens salad.

More from Lake & Irving Restaurant & Bar