Mexican Pulled Pork (Cochinita Pibil)

BCBSOK Connect Team — Fri, 01 Mar 2024 23:40:47 GMT

Current Revision posted to Recipe book by BCBSOK Connect Team on 3/1/2024 11:40:47 PM

Ingredients: Makes 6 servings

1 dry guajillo pepper
2 tablespoons apple cider vinegar
2 ounces chopped yellow onion
½ tablespoons sugar
½ teaspoon ground black pepper
½ tablespoon dried oregano
½ tablespoon ground cumin
½ tablespoon ground cinnamon
½ tablespoon ground allspice
½ cup orange juice
1½ tablespoons salt
4 pounds, 10 ounces bone-in pork shoulder

Directions:

Place dry pepper in a small bowl. Pour ¼ cup boiling water over pepper and all to rehydrate for 15 minutes. Discard excess water. Remove seeds and stems and discard.
In a blender, combine vinegar, onion, sugar, pepper, oregano, cumin, cinnamon, allspice, orange juice, salt, and rehydrated chili. Puree. Pour marinade over pork shoulder and allow to marinate at least 4 hours or overnight.
Preheat oven to 250 degrees F. Place pork shoulder in a casserole dish and cover with foil. Cook in oven about 6 hours or until very tender. Shred pork with a fork. Trim off excess fat and remove bone before serving.

Serving size:
4 ounces

Nutritional Information:
Nutrition Info (per serving): 130 Calories, 3.5 g Fat, 0.5 g Saturated Fat, 30 mg Cholesterol, 265 mg Sodium, 13.5 g Carbs, 5 g Sugar, 13 g Protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Mexican Pulled Pork (Cochinita Pibil)

Bridgett — Mon, 18 Dec 2023 21:29:58 GMT

Revision 5 posted to Recipe book by Bridgett on 12/18/2023 9:29:58 PM

Ingredients: Makes 6 servings

Directions:

Place dry pepper in a small bowl. Pour ¼ cup boiling water over pepper and all to rehydrate for 15 minutes. Discard excess water. Remove seeds and stems and discard.
In a blender, combine vinegar, onion, sugar, pepper, oregano, cumin, cinnamon, allspice, orange juice, salt, and rehydrated chili. Puree. Pour marinade over pork shoulder and allow to marinate at least 4 hours or overnight.
Preheat oven to 250 degrees F. Place pork shoulder in a casserole dish and cover with foil. Cook in oven about 6 hours or until very tender. Shred pork with a fork. Trim off excess fat and remove bone before serving.

Serving size:
4 ounces

Nutritional Information:
Nutrition Info (per serving): 130 Calories, 3.5 g Fat, 0.5 g Saturated Fat, 30 mg Cholesterol, 265 mg Sodium, 13.5 g Carbs, 5 g Sugar, 13 g Protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Mexican Pulled Pork (Cochinita Pibil)

BCBSOK Connect Team — Wed, 13 Apr 2022 18:29:09 GMT

Revision 4 posted to Recipe book by BCBSOK Connect Team on 4/13/2022 6:29:09 PM

Ingredients: Makes 6 servings

Directions:

Place dry pepper in a small bowl. Pour ¼ cup boiling water over pepper and all to rehydrate for 15 minutes. Discard excess water. Remove seeds and stems and discard.
In a blender, combine vinegar, onion, sugar, pepper, oregano, cumin, cinnamon, allspice, orange juice, salt, and rehydrated chili. Puree. Pour marinade over pork shoulder and allow to marinate at least 4 hours or overnight.
Preheat oven to 250 degrees F. Place pork shoulder in a casserole dish and cover with foil. Cook in oven about 6 hours or until very tender. Shred pork with a fork. Trim off excess fat and remove bone before serving.

Serving size:
4 ounces

Nutritional Information:
Nutrition Info (per serving): 130 Calories, 3.5 g Fat, 0.5 g Saturated Fat, 30 mg Cholesterol, 265 mg Sodium, 13.5 g Carbs, 5 g Sugar, 13 g Protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Mexican Pulled Pork (Cochinita Pibil)

BCBSOK Connect Team — Tue, 19 Oct 2021 18:35:15 GMT

Revision 3 posted to Recipe book by BCBSOK Connect Team on 10/19/2021 6:35:15 PM

Ingredients: Makes 6 servings

Directions:

Place dry pepper in a small bowl. Pour ¼ cup boiling water over pepper and all to rehydrate for 15 minutes. Discard excess water. Remove seeds and stems and discard.
In a blender, combine vinegar, onion, sugar, pepper, oregano, cumin, cinnamon, allspice, orange juice, salt, and rehydrated chili. Puree. Pour marinade over pork shoulder and allow to marinate at least 4 hours or overnight.
Preheat oven to 250 degrees F. Place pork shoulder in a casserole dish and cover with foil. Cook in oven about 6 hours or until very tender. Shred pork with a fork. Trim off excess fat and remove bone before serving.

Serving size:
4 ounces

Nutritional Information:
Nutrition Info (per serving): 130 Calories, 3.5 g Fat, 0.5 g Saturated Fat, 30 mg Cholesterol, 265 mg Sodium, 13.5 g Carbs, 5 g Sugar, 13 g Protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Mexican Pulled Pork (Cochinita Pibil)

BCBSOK Connect Team — Thu, 06 Feb 2020 15:18:45 GMT

Revision 2 posted to Recipe book by BCBSOK Connect Team on 2/6/2020 3:18:45 PM

Ingredients: Makes 6 servings

Directions:

Place dry pepper in a small bowl. Pour ¼ cup boiling water over pepper and all to rehydrate for 15 minutes. Discard excess water. Remove seeds and stems and discard.
In a blender, combine vinegar, onion, sugar, pepper, oregano, cumin, cinnamon, allspice, orange juice, salt, and rehydrated chili. Puree. Pour marinade over pork shoulder and allow to marinate at least 4 hours or overnight.
Preheat oven to 250 degrees F. Place pork shoulder in a casserole dish and cover with foil. Cook in oven about 6 hours or until very tender. Shred pork with a fork. Trim off excess fat and remove bone before serving.

Serving size:
4 ounces

Nutritional Information:
Nutrition Info (per serving): 130 Calories, 3.5 g Fat, 0.5 g Saturated Fat, 30 mg Cholesterol, 265 mg Sodium, 13.5 g Carbs, 5 g Sugar, 13 g Protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, Entree, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book

Mexican Pulled Pork (Cochinita Pibil)

BCBSOK Connect Team — Thu, 06 Feb 2020 15:17:37 GMT

Revision 1 posted to Recipe book by BCBSOK Connect Team on 2/6/2020 3:17:37 PM

Ingredients: Makes 6 servings

Directions:

Place dry pepper in a small bowl. Pour ¼ cup boiling water over pepper and all to rehydrate for 15 minutes. Discard excess water. Remove seeds and stems and discard.
In a blender, combine vinegar, onion, sugar, pepper, oregano, cumin, cinnamon, allspice, orange juice, salt, and rehydrated chili. Puree. Pour marinade over pork shoulder and allow to marinate at least 4 hours or overnight.
Preheat oven to 250 degrees F. Place pork shoulder in a casserole dish and cover with foil. Cook in oven about 6 hours or until very tender. Shred pork with a fork. Trim off excess fat and remove bone before serving.

Serving size:
4 ounces

Nutritional Information:
Nutrition Info (per serving): 130 Calories, 3.5 g Fat, 0.5 g Saturated Fat, 30 mg Cholesterol, 265 mg Sodium, 13.5 g Carbs, 5 g Sugar, 13 g Protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: High blood pressure - Sodium Conscious, Latin American, Heart Disease - Heart Conscious, General Healthy - Health Conscious, Diabetes/prediabetes - Carb Conscious, Recipe Book