Name: Chiapas-Style Roast Pork (Cochito Chiapaneco)
Yield: 4 to 6 servings
Cuisine: Mexican
Ingredients: 2½ pounds boneless pork butt; Vegetable oil or lard; ¼ cup red wine vinegar or cider vinegar; 1½ teaspoons sugar; 1 teaspoon salt, or to taste; 1½ teaspoons ground allspice; 1½ teaspoons sweet paprika; 1½ teaspoons salt, or to taste; 3 ancho chiles, tops removed and seeded; 1½ teaspoons freshly ground black pepper; ½ cup dry sherry; 1 small sprig fresh thyme or ¼ teaspoon dried; 1 medium-size onion, coarsely chopped (about 1 cup); 5 garlic cloves, coarsely chopped; 1 large sprig fresh Mexican oregano or ½ teaspoon dried; 1 chunk fresh ginger (about 1 inch), peeled and coarsely chopped

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

Food from My Heart

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.

Ingredients

2½ pounds boneless pork butt
Vegetable oil or lard
1½ teaspoons salt

Method

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

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