Cochito al Horno
Cochito Horneado
Chiapas' beloved slow-roasted whole suckling pig marinated in achiote, vinegar, and spices — cooked for hours in a wood-fired oven until the skin crackles and the meat falls apart.
- Total
- 5 hr
- Serves
- 10
- Level
- Hard
Prep 1 hr · Cook 4 hr
Ingredients
Method
Blend achiote paste, vinegar, orange juice, garlic, cumin, pepper, cinnamon, and salt into a smooth marinade.
About 10 min
Score the pig's skin deeply. Rub the marinade all over, working it into the slits and the cavity. Let marinate at least 4 hours or overnight.
About 30 min
Place the pig in a large clay or roasting pan. Add 1 cup water to the bottom. Cover tightly with foil.
About 15 min
Roast at 160°C for 3.5 hours until meat is completely tender. Uncover, increase heat to 220°C, and roast 30 more minutes until skin crackles.
About 4 hr
Rest 20 minutes. Serve with warm corn tortillas, pickled onions, and salsa verde.
About 20 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 44 g
- Carbs
- 6 g
- Fat
- 38 g
- Fibre
- 1 g
- Sodium
- 640 mg
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Recipe by Boon Tools.