Cochito Chiapaneco (Chiapas-Style Roast Pork)
Source: Food from My Heart: Cuisines of Mexico Remembered and Reimagined by Zarela Martinez

This is one of my favorite pork dishes. It is sublime when made with suckling pig, because it has only a thin layer of meat that is quickly penetrated by the marinade. But a roasting cut of pork, such as Boston butt, is more practical for most people.

2 1/2 pounds boneless pork butt
Vegetable oil or lard
1 1/2 teaspoons salt, or to taste
1 1/2 teaspoons freshly ground black pepper
FOR THE MARINADE:
3 ancho chiles, tops removed and seeded
5 garlic cloves, coarsely chopped
1 medium-size onion, coarsely chopped (about 1 cup)
1 chunk fresh ginger (about 1 inch), peeled and coarsely chopped
1/4 cup red wine vinegar or cider vinegar
1/2 cup dry sherry
1 small sprig fresh thyme or 1/4 teaspoon dried
1 large sprig fresh Mexican oregano or 1/2 teaspoon dried
1 1/2 teaspoons ground allspice
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons sugar
1 teaspoon salt, or to taste

Rub the meat all over with a few tablespoons of oil. Pierce at close intervals with the tip of a small, sharp knife. Rub thoroughly on all sides with the salt and pepper, rubbing them well into the incisions.

To prepare the marinade, place the ancho chiles in a bowl, cover with boiling water, and let soak until softened, about 10 minutes. Drain the chiles.

Working in batches if necessary, puree the chiles, garlic, onion, and ginger in a blender with the vinegar, sherry, and all the seasonings.

Rub the meat all over with the marinade, being sure that it penetrates into the incisions. Reserve any unused marinade. Let the meat marinate for 2 hours at room temperature or (preferably) overnight in the refrigerator.

Preheat the oven to 325 degrees F.

Place the meat in a greased roasting pan and roast, basting with a little of the reserved marinade at 20 minute intervals, until a meat thermometer inserted into the roast registers a temperature of 160 degrees F, about 1 hour and 45 minutes.

Yield: 4 to 6 servings