Chiapas-Style Roast Pork

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

Cochito Chiapaneco

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

Americas
Mexico
Main course
Garnish
Gluten-free

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