Cochinita Pibil – Yucatan Style
Pork
Ingredients
- 5 pounds pork shoulder
- 3 ounces achiote paste
- 1/4 cup orange juice
- 1 tablespoon salt
- banana leaves (to wrap)
Directions
- 1Place pork in a resealable plastic bag; set aside. Pour achiote paste, orange juice and salt in blender container; pulse until smooth. Pour over pork; seal bag and marinate in the refrigerator overnight. When ready to bake*, place softened banana leaves in a deep roasting pan. Place pork and marinade on the leaves; fold banana leaves over pork. Cover the pan with lid or foil. Bake in a 325 degree F. oven for 3 hours or until pork is tender. Bake, uncovered for 30 minutes more. Skim the fat; serve meat juices with pork.
- 2Cut pork into 1-inch cubes. Place pork, achiote paste, orange juice and salt in 5-quart slow cooker. Cover and cook on low heat setting for 6-7 hours, or until pork is tender.
NutritionView more
PER SERVING *
| Calories180Calories from Fat70 |
| % DAILY VALUE* |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium520mg22% |
| Potassium390mg11% |
| Protein23g45% |
| Calories from Fat70 |
| % DAILY VALUE* |
| Total Carbohydrate1g0% |
| Dietary Fiber<1g2% |
| Sugars0g0% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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