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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.
1 Jar
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
1 Cup water
: 480 ˚F
1 Jar
2 Tablespoon Montana Mex Mild Chile Seasoning Blend
2 Tablespoon Montana Mex Jalapeño Seasoning Blend
9 Pound pork picnic roast, bone-in
: 300 ˚F
1/4 Cup Montana Mex Avocado Oil
3 Cup orange or pineapple juice
1 Cup water
: 450 ˚F