Cochito Chiapaneco


Coat your pork shoulder in the spicy wet rub the night before you plan to serve this dinner, then pop the meat in the oven when you get home for a tender and flavorful entree.

Cochito Chiapaneco (Chipas-Style Pork Roast)
Photo: Blaine Moats
Prep Time:
40 mins
Stand Time:
20 mins
Chill Time:
4 hrs
Roast Time:
2 hrs 30 mins
Stand Time:
10 mins
Total Time:
40 mins


  • 3 dried ancho chile peppers, stemmed and seeded*

  • 1 3 pound boneless pork shoulder roast

  • ½ cup coarsely chopped onion (1 medium)

  • ½ cup dry sherry

  • ¼ cup cider vinegar

  • 4 cloves garlic

  • 1 teaspoon salt

  • 1 teaspoon paprika

  • ½ teaspoon dried marjoram, crushed

  • ½ teaspoon dried Mexican oregano or dried regular oregano, crushed

  • ½ teaspoon cracked black pepper

  • ½ teaspoon ground allspice

  • 1 recipe Cebollas Encurtidas

  • Fresh oregano leaves (optional)


  1. In a small bowl pour enough boiling water over chile peppers to cover; let stand about 20 minutes or until softened. Drain, discarding liquid.

  2. Meanwhile, trim fat from roast. With the point of a sharp knife, pierce the roast all over, making 1/2-inch-deep slits. Place roast in a small roasting pan.

  3. For wet rub, in a food processor or blender combine drained chile peppers, onion, sherry, vinegar, garlic, salt, paprika, marjoram, dried oregano, black pepper, and allspice. Cover and process or blend until nearly smooth.

  4. Rub meat generously with the wet rub, making sure to rub it into the slits. Cover roast and chill for at least 4 hours or up to 24 hours.

  5. Preheat oven to 325°F. Uncover roast and spoon any of the wet rub in the bottom of the pan over the roast. Cover roasting pan with foil. Roast for 1 1/2 hours. Remove foil. Roast about 1 hour more or until roast is tender. Let stand for 10 minutes before slicing. Serve with Cebollas Encurtidas, and, if desired, pan drippings (skim fat from pan drippings if necessary). If desired, garnish with fresh oregano.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

402 Calories
17g Fat
9g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 402
% Daily Value *
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 152mg 51%
Sodium 566mg 25%
Total Carbohydrate 9g 3%
Protein 46g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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