Authentic Cochinita Pibil (Spicy Mexican Pulled Pork)
Source: All Recipes
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 330.5544 |
| Energy (kCal) | 2374.3301 |
| Carbohydrates (g) | 96.6603 |
| Total fats (g) | 61.9484 |
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Cuisine
Latin American >> Mexican >> Mexican
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Dietary Style
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Preparation Time
Cooking Time - 380 minutes, Preparation Time - 25 minutes
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers. | 2. Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes. | 3. Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker. | 4. Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker. | 5. Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| red onion | 1 | sliced | 64.0 | 14.944 | 1.76 | 0.16 | |
| habanero pepper | 3 | sliced | 75.65 | 0.0 | 16.83 | 0.425 | |
| lime | 10 | juiced | 12.6042 | 4.2451 | 0.2117 | 0.0353 | |
| salt | to taste | - | - | - | - | ||
| guajillo chile pepper | 3 | ounces | seeded deveined | 75.65 | 0.0 | 16.83 | 0.425 |
| vegetable oil | 1 | tablespoon | 117.23200000000001 | 0.0 | 0.0 | 13.6 | |
| salt pepper | to taste | 75.65 | 0.0 | 16.83 | 0.425 | ||
| pork shoulder | 3 | pounds | boneless cut | 1727.2039 | 0.0 | 306.5447 | 46.2401 |
| orange juice | 3 | cups | 334.8 | 77.376 | 5.207999999999999 | 1.4880000000000002 | |
| white vinegar | 1 | cup | 42.84 | 0.0952 | 0.0 | 0.0 | |
| bulb garlic | 1 | peeled | 75.65 | 0.0 | 16.83 | 0.425 | |
| achiote paste | 7 1/2 | ounces | 75.65 | 0.0 | 16.83 | 0.425 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.