Braised Cochinitas

Steps

• 1

  When ready to cook, set Traeger temperature to 480°F and preheat, lid closed for 15 minutes. Place a griddle or heavy-bottomed skillet on the lower grill grate.

  480 ˚F / 249 ˚C

• 2

  Combine the Montana Mex seasonings in a small bowl. Liberally season the pork roast with the Montana Mex seasoning blend.

  Ingredients

  • 1 Jar 

  • 2 Tablespoon Montana Mex Mild Chile Seasoning Blend

  • 2 Tablespoon Montana Mex Jalapeño Seasoning Blend

  • 9 Pound pork picnic roast, bone-in

• 3

  Add ¼ cup of Avocado Oil to the griddle and move around until the surface is evenly coated. Carefully add the roast, close the lid and sear each side for 8 minutes. When all sides are deeply charred-not-burnt, transfer the roast to a deep cast-iron dutch oven. Add juice, water and cover with a tight fitting lid or foil. Place the dutch oven back on the grill and reduce heat to 300º. Cook until meat is fork tender, about 4 hours.

  300 ˚F / 149 ˚C

  Ingredients

  • 1/4 Cup Montana Mex Avocado Oil

  • 3 Cup orange or pineapple juice

  • 1 Cup water

• 4

  When the meat can easily pull off the bone, it’s ready for finishing or freezing. Pull the meat off the bone in large, fist-sized chunks and add back to the skillet full of braising liquid, or portion and freeze/store for future meals. Be sure to add braising liquid back into each of these portions - it’s a critical component for the final step.

• 5

  To finish, adjust the Traeger temperature to 450º and return the skillet of meat and liquid to the lower grate. Cook uncovered and turn the meat chunks every 5 minutes until the liquid is reduced and the remaining fat in the pan begins to fry the cooked pork.

  450 ˚F / 232 ˚C

• 6

  Once the pork is crispy, moist, and beautifully flavored, chop and serve as tacos with pickled red onions, grilled pineapple, and a zippy and crunchy cabbage cilantro slaw. Enjoy!