Cochito Chiapaneco

Instructions

1. In a large bowl, combine the garlic, achiote paste, orange juice, apple cider vinegar, oregano, cumin, salt, pepper, and cinnamon. Mix well to form a marinade.
2. Add the pork chunks to the marinade. Make sure the meat is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, but preferably overnight for deeper flavor.
3. Preheat your oven to 325°F (165°C). While you’re waiting, take the marinated pork out of the fridge so it can come to room temperature.
4. In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork chunks (reserve the marinade) and brown them on all sides. This should take about 8-10 minutes. Do this in batches, if necessary, to avoid overcrowding the pot.
5. Once browned, remove the pork and set aside. In the same pot, add the sliced onion and sauté until they become soft and translucent, about 5 minutes.
6. Return the pork to the pot, pour the reserved marinade over the meat, along with the chicken broth. Add the bay leaves. Stir to combine everything well.
7. Cover the pot with a lid and place it in the preheated oven. Roast for 3 hours, or until the pork is tender and falls apart easily.
8. Remove the pot from the oven and let it rest for about 10-15 minutes before serving. Serve the Cochito Chiapaneco with rice or warm tortillas.
9. If you like a hint of spice, consider adding a chopped jalapeño to the marinade.