A Cook Named Matt

Peruvian Cochinita

cook:

7 h 0 min

Picture for Peruvian Cochinita

4 servings

US

original

metric

Ingredients

Flour Tortillas

340 g Flour

175 warm water

65 clarified butter or lard

salt

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

Salsa verde crema

1 cup tomatillo salsa

1 cup sour cream

Spiceology Flakey Salt to taste

Step 1

For the Flour Tortillas

340 g Flour

175 warm water

65 clarified butter or lard

salt

Step 1

mix all ingredients for about three minutes.

340 g Flour

175 warm water

65 clarified butter or lard

salt

Step 2

let rest at room temp for ten minutes

Step 3

portion out into equal size balls

Step 4

roll out on a generously flour surface

Step 5

cook off on a well seasoned skillet

Step 6

when bubbles form and expand give it a flip

Step 7

keep warm in a towel.

Step 8

For The Pork Cochinita

Step 1

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

5 lb pork butt/shoulder

Spiceology Adobo Honey Rub

Step 2

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

Step 3

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

banana leaf

Step 4

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

1 yellow onion

1 lime

Step 5

shred the pork and season with salt to taste!

Spiceology Flakey Salt to taste

Step 6

For the Salsa Verde Crema

Step 1

Mix together the ingredients below and enjoy.

Step 2

Tomatillo salsa video here

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