Cochinita Recipe

Inspired by Tacology

Time5h

Serves6

PORK SHOULDER / MARINATED IN ACHIOTE / PICKLED RED ONIONS / HABANERO SAUCE

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Ingredients

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1
Prepare the Marinade
In a bowl, mix the achiote paste, orange juice, minced garlic, cumin, salt, and black pepper to create a marinade.
2
Marinate the Pork
Place the pork shoulder in a large resealable bag or a dish and pour the marinade over it. Seal or cover and refrigerate for at least 4 hours, preferably overnight.
3
Cook the Pork
Preheat your oven to 300°F (150°C). Remove the pork from the marinade and place it in a roasting pan. Cover with foil and cook for about 3-4 hours, or until the pork is fork-tender.
4
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for 15 minutes. Shred the pork using two forks.
5
Serve
Serve the shredded pork on plates topped with pickled red onions and a drizzle of habanero sauce.