By Eduardo Garcia
Make your next taco night chef-worthy with Eduardo Garcia's "Cochinitas." Inspired by his sister Indra, he combined two of Mexico's most iconic pork preparations, cochinita pibil and carnitas, to make the ultimate taco filling. The pork is seared, roasted, then fried up in its own braising liquid for an incredible flavor-packed crispy finish.
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|2 Tablespoon||Montana Mex Mild Chile Seasoning Blend|
|2 Tablespoon||Montana Mex Jalapeño Seasoning Blend|
|9 Pound||pork picnic roast, bone-in|
|1/4 Cup||Montana Mex Avocado Oil|
|3 Cup||orange or pineapple juice|
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
Combine the Montana Mex seasonings in a small bowl. Liberally season the pork roast with the Montana Mex seasoning blend.
2 Tablespoon Montana Mex Mild Chile Seasoning Blend
2 Tablespoon Montana Mex Jalapeño Seasoning Blend
9 Pound pork picnic roast, bone-in
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
1/4 Cup Montana Mex Avocado Oil
3 Cup orange or pineapple juice
1 Cup water
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.
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
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!
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