Cohinita with Mango Salsa
Prep
Cook
Total
Yield 12-15 Servings
Ingredients
For the Pork
1 3-4lb pork roast, de-boned and rolled works best but you can use a pork butt.
3/4 of a 100g package of Achiote seasoning
2T vinegar
6 T orange juice divided
For the Mango Salsa
2 mango's cut in to 1/4' cubes
1 small Jalapeno minced
1/2 cup diced red onion
Juice from 1 lime
1/4 cup chopped cilantro
1/2 t salt
Instructions
For the Pork
Place 3/4 of the brick of Achiote in a small bowl and mix well with the vinegar and 3 T orange juice until it forms a goopy paste. Use a fork, you have to break up the brick into the liquid. Season the pork well with salt and place in a crock pot, then spread the Achiote paste all over it, add the additional 3T of orange juice to the bottom of the crock and cook on Medium to High heat until the meat is falling apart, about 5-6 hours. Don't worry that it seems dry when you put it in the crock pot, there is a lot of juice in the meat and it will come out as it cooks. Take the roast out of the crock pot and shred the meat then return it to the crock pot with the juices in the pan.
For the Mango Salsa
Diced the onion first and add the lime juice and salt and let it sit while you cut up everything else. This will allow the onion to mellow out a bit. Then add the rest of the ingredients, mix well and serve.
Notes
You need to make sure that you buy the right Achiote or it won't come out right, I know this because I have used different brands over the years and none of them have the same flavor as the El Yucateco. It can be found in most Mexican markets or on Amazon.
A word of warning..... this stuff stains, so be careful when working with it or you will ruin whatever your wearing, not to mention your white tea towels. A good soak in Oxyclean will remove it but you have to use it before the stain sets.
Courses Dinner
Cuisine Mexican
Recipe by Marie Cooks at http://www.mariecooks.com/easy-week-night-dinners/cochinita-with-mango-salsa/