Slow-Cooked Cochinita
Slow-braised pork shoulder after an overnight rub of espresso, warm spices, and citrus, is nestled over Yukon Gold mashed potatoes. The green beans on the side bring balance, lightly sautéed with garlic and finished in a smoky, house-blended guajillo vinaigrette. A side of salsa guajillo lets you dial up the heat to taste.
Nutritional facts
Protein
37g
Carbs
61g
Calories
840kcal
Fat
53g
Ingredients
Pork Shoulder, Italian Parsley, Whole Milk, Cayenne Powder, Orange Juice, Lemon Juice, Chipotle Pepper, Apple Cider Vinegar, Light Brown Sugar, Yukon Potatoes, Guajillo Chile, Green Beans, Clove, Kosher Salt, Sweet Paprika, Garlic, Gum, Xanthan, Black Pepper, Garlic Powder, Onion Powder, Butter, Canola and Olive Oil Blend, Nutmeg, Instant Expresso Coffee, Raw Honey
Contains milk.
Reviews
4.4
Based on 203 reviews
Rachel · 10/14/26
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About Felipe Donnelly
Felipe Donnelly is a chef, restaurateur, and storyteller whose cooking bridges his Latin American roots with global influences. He is the co-owner of acclaimed Brooklyn restaurant Colonia Verde and the beloved Comodo, where his food has earned both neighborhood devotion and national recognition. Felipe also leads Comparti Catering, creating memorable dining experiences for weddings and events, and is developing Paloa, a new line of Latin American pantry staples.
Felipe’s path to the kitchen began in advertising, but he soon followed his passion for food and hospitality, opening Comodo in New York’s West Village in 2012 with his wife and partner, wine director Tamy Rofe. Together, they’ve built restaurants that celebrate community, heritage, and creativity, from wood-fired Sunday asados to inventive tasting menus.
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