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Pork Pibil Style (Cochinita Pibil)

  • Prep 30 min
  • Total 11 hr 0 min
  • Ingredients 23
  • Servings 18

Ingredients

Pickled Red Onions

3
red onions, thinly sliced
Boiling water
2
tablespoons vegetable oil
1
cup cider vinegar or 1/3 cup fresh lime juice
1
teaspoon salt
1/8
teaspoon dried Mexican oregano leaves
1/8
teaspoon dried marjoram leaves
1/8
teaspoon dried thyme leaves
4
whole peppercorns
3
dried bay leaves

Pork

1
package (3.5 oz) achiote paste
1/2
cup vegetable oil
3
cloves garlic
1/2
cup orange juice
1/4
cup lime juice
1/2
teaspoon dried marjoram leaves
1/2
teaspoon dried thyme leaves
1
teaspoon salt
1/4
cup hot water
6
dried bay leaves
1
boneless pork shoulder (3 lb)

Serve With

18
corn tortillas (6 inch)
2
tablespoons chopped fresh parsley

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
280
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
340mg
14%
Potassium
310mg
9%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
7%
Sugars
2g
Protein
18g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In large bowl, place onion; cover with boiling water. Soak 6 to 8 minutes or until slightly softened; drain well.
  • 2 In 12-inch skillet, heat oil. Add onions; cook 5 to 8 minutes, stirring frequently, or until crisp-tender. In medium bowl, mix onions, vinegar, salt, oregano, marjoram, thyme, peppercorns and bay leaves. Cover tightly; refrigerate 8 hours or overnight to develop flavors. Remove bay leaves before serving.
  • 3 Meanwhile, carefully cut achiote paste into 1/2-inch pieces with sharp knife; place in blender. Add remaining pork ingredients except bay leaves and pork; blend until smooth.
  • 4 In 13x9-inch (3-quart) glass baking dish, place pork. Rub achiote mixture on pork. Cover; refrigerate 3 hours or overnight.
  • 5 Heat oven to 350°F. Place pork with achiote mixture on center of large sheet of foil; top with 6 bay leaves. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place foil packet in ungreased 13x9-inch pan.
  • 6 Bake about 2 hours 30 minutes or until pork is soft enough to shred. Remove pork from sauce; remove bay leaves. Place sauce in Dutch oven or large bowl. Shred pork; stir into sauce in Dutch oven. To serve, spoon shredded pork mixture onto tortillas; top with pickled onions. Sprinkle with parsley.

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