Name: Peruvian Cochinita
Cook time: 25200 s
Total time: 25200 s
Yield: 4 servings
Ingredients: For The Flour Tortillas; 340 g Flour; 175 warm water; 65 clarified butter or lard; salt; For The Pork Cochinita; 5 lb pork butt/shoulder; Spiceology Adobo Honey Rub; 1 yellow onion; 1 lime; 2 cups water or chix stock; salt to taste; banana leaf; For The Salsa verde crema; 1 cup tomatillo salsa; 1 cup sour cream; Spiceology Flakey Salt to taste

Peruvian Cochinita

mix all ingredients for about three minutes.

when bubbles form and expand give it a flip

rub pork shoulder with adobo honey rub and marinade for atleast an hour.

roast off in a 500°F oven on a rack and sheet tray for ten minutes till nice color is achieved

place into a Dutch oven lined with Banana Leaf and pour in the water/stock.

add sliced onion and lime then cover with banana leaf and bake at 300°F till fork tender. About five hours

shred the pork and season with salt to taste!

Mix together the ingredients below and enjoy.

Tomatillo salsa video here <iframe width="100%" height="315" src="https://www.youtube.com/embed/gl5Aj41BACc" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe>