Cochinita Pibil and Pickled Onions
User Reviews
5
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
3 hrs
-
Marinating
8 hrs
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Total Time
11 hrs 10 mins
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Servings
8 to 10 servings
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Calories
27754 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Cochinita Pibil and Pickled Onions
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This Yucatán-style dish is prepared in a Dutch oven and pops with aromatic spices and citrus juices, yielding a luscious, spicy pulled pork.
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Ingredients
Cochinita Pibil:
- 2 tablespoon oregano dried
- 3 clove whole
- 1 cinnamon stick 2-inch
- 1 teaspoon black peppercorns whole
- 1 teaspoon cumin seeds
- 2 teaspoons coarse salt
- 4 tablespoons paprika
- 1 garlic cloves peeled, whole head
- 3 orange juiced, large
- 2 lime juiced
- 1/2 red onion divided (1/2 for blender and remainder sliced)
- 2 bay leaf
- 1 pork shoulder roast 4 pound, bone-in, cut into large 4-inch pieces
Pickled Onions:
- 2 red onion sliced 1/8 inch thick rings, large, plural
- 3 habanero peppers sliced
- 1/2 cup lime juice about 3 limes, fresh
- 2/3 cup orange juice about 2 oranges, fresh
- 1 1/2 teaspoons salt
Instructions
Cochinita Pibil:
- Place oregano, cloves, cinnamon, peppercorns, cumin, cinnamon, and salt in a mortar and crush with a pestle until pulverized. Set aside.
- In a blender add garlic cloves, orange and lime juice, ¼ of a red onion, and spice mixture; and blend until puréed.
- Place meat in a glass container and pour the marinade over meat. Massage marinade so that the meat is well covered. Place remaining onion slices and bay leaves over meat.
- Let stand at room temperature for 30 minutes or cover tightly and refrigerate overnight.
- Preheat oven to 325 degrees F.
- Remove the meat from glass container and place meat in a dutch oven. Cover the meat with lid before baking.
- Bake for 3 hours.
- The meat should be very tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Shred meat when done.
- Serve the cochinita pibil with warm corn tortillas and eat taco style. Don’t forget the pickled onions.
Pickled Onions:
- While the meat is cooking, prepare the onions. Place the onions into a glass bowl. Pour enough boiling water to over the onions, wait one minute, then pour the onions into a strainer.
- Return the drained onions and slices of habanero to the bowl and add the lime and orange juice and stir in the salt. Cover and set aside until serving time.
Notes
- The nutrition facts are just for meat and pickles and do not include the tortillas you are serving with the cochinita.
Nutrition Information
Show Details
Calories
277.54kcal
(14%)
Carbohydrates
17.91g
(6%)
Protein
29.02g
(58%)
Fat
10.67g
(16%)
Saturated Fat
3.56g
(18%)
Cholesterol
92.69mg
(31%)
Sodium
1128.6mg
(47%)
Potassium
806.38mg
(17%)
Fiber
4.28g
(17%)
Sugar
8.95g
(18%)
Vitamin A
1956.96IU
(39%)
Vitamin C
55.04mg
(61%)
Calcium
89.59mg
(9%)
Iron
3.39mg
(19%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 27754 kcal
% Daily Value*
| Calories | 277.54kcal | 14% |
| Carbohydrates | 17.91g | 6% |
| Protein | 29.02g | 58% |
| Fat | 10.67g | 16% |
| Saturated Fat | 3.56g | 18% |
| Cholesterol | 92.69mg | 31% |
| Sodium | 1128.6mg | 47% |
| Potassium | 806.38mg | 17% |
| Fiber | 4.28g | 17% |
| Sugar | 8.95g | 18% |
| Vitamin A | 1956.96IU | 39% |
| Vitamin C | 55.04mg | 61% |
| Calcium | 89.59mg | 9% |
| Iron | 3.39mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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