Cochinitas

Directions

1. Preheat Traeger (or other grill) to 480º with a griddle or heavy-bottomed skillet on the lower grill grate.
   

2. Combine the Montana Mex seasonings in a small bowl. Liberally season the pork roast with the Montana Mex seasoning blend.
   

3. Add ¼ cup of Avocado Oil to the griddle and move around until the surface is evenly coated. Carefully add the roast, close the lid and sear each side for 8 minutes. When all sides are deeply charred- not burnt- add 4 cups of combined liquid ingredients. Cover with foil, reduce heat to 300º and cook for an additional 4 hours.
   

4. When the meat can easily pull off the bone, it’s ready for finishing or freezing. Pull the meat off the bone in large, fist-sized chunks and add back to the skillet full of braising liquid, or portion and freeze/store for future meals. Be sure to add braising liquid back into each of these portions - it’s a critical component for the final step.
   

5. To finish, turn the grill heat up to 450º and return the skillet of meat and liquid to the lower grate. Cook uncovered and turn the meat chunks every 5 minutes until the liquid is reduced and the remaining fat in the pan begins to fry the cooked pork. 

   I find that after 30-40 min of this process I am left with crispy, moist and beautifully flavored pork ready to be chopped up and eaten in tacos with pickled red onions, grilled pineapple, and a zippy and crunchy cabbage cilantro slaw.