Photo: Sam Loyd
Mayan-Style Pit Pork (Cochinita Pibil) Recipe
9 ingredients
8 servings
openrecipes
This recipe from the Barrio Café in Phoenix is perfect for feeding a crowd. The prep time is minimal and the results are outstanding: tender chunks of flavorful...
Estimated Nutrition (whole recipe, rough)
532
Calories
32g
Protein
15g
Fat
70g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Banana | 1 medium (118g) | 105 |
| Sour Orange | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Italian Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Leaf | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup crumbled achiote paste (about 4 ounces)
- 3 tablespoons sour orange juice, such as Seville orange (about 1 orange)
- 1 teaspoon white wine vinegar
- 2 medium garlic cloves, minced
- 1/4 teaspoon dried Mexican oregano or Italian oregano
- 1 (3-pound) boneless pork shoulder roast (also known as pork butt)
- 1 large banana leaf (about 4 feet long)
- 3 medium yellow onions, quartered
- 1/2 cup water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes