Chile-roasted pork on the grill, Chiapas style (Cochito Chiapaneco) from Fiesta at Rick's: Fabulous Food, Luscious Libations, Great Times with Friends by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • chennes on August 12, 2010

    I used an oven, which worked just fine. It's a really nice, flavorful sauce that I think could stand a little more time to penetrate the pork and really flavor the roast through-and-through. Cooked as instructed the flavor is nice, but entirely as a sauce on the outside of the roast. I am thinking maybe next time give the pork a 24-hour marinade in the sauce before tossing it in the oven. All told, though, the pork was delicious. I wound up serving it as a taco filling mostly, though we ate plenty of it plain as well.

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