Chiapas-Style Roast Pork

Cochito Chiapaneco

Preparation info
  • 4 to 6

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

This is one of my favorite pork dishes. It is sublime when made with suckling pig, because it has only a thin layer of meat that is quickly penetrated by the marinade. But a roasting cut of pork, such as Boston butt, is more practical for most people.


  • pounds boneless pork butt
  • Vegetable oil or lard
  • teaspoons salt


Rub the meat all over with a few tablespoons of oil. Pierce at close intervals with the tip of a small, sharp knife. Rub thoroughly on all sides with the salt and pepper, rubbing them well into the incisions.

To prepare the marinade, place the ancho chiles in a bowl, cover with boiling water, and let soak until softened, about 10 minutes. Drain the chiles. Working in batches if necessar