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    You are in: Home / Recipes / Cochinita Pibil Recipe
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    Cochinita Pibil

    Average Rating:

    3 Total Reviews

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    • on December 23, 2012

      Made this using 6.5 lb Boston butt, spices as specified, and Badia bottled sour orange juice. Marinated overnight; cooked in banana leaves, in roasting pan covered with aluminum foil, at 300 for 3 hours, then 275 for 2 hours, basting occasionally with pan juices. Served 20 at neighborhood "We Survived Mayan End of Calendar" event, to universal acclaim as "most tender and juicy pork ever." I thought it somewhat under-seasoned, and next time will add a second round of spicing near end of time in oven.

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    • on August 06, 2011

      this is very tasty! i actually didn't make up the sauce. i used this as a marinade for country style pork ribs cooked on the bbq. yum! i also used it as a marinade for chicken, pollo pibil if you will. also yummy! when the weather turns colder i will try this in a slow cooker and make the sauce. didn't want to rate this with stars as i made the above changes, but i definitely will make again!

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    • on February 25, 2008

      I enjoyed this dish, made it with a slow cooker as I had no banana leaves and prefer not to use aluminum foil. It was great! The citrus juice complements the pork so well, and you have sweet, tart and spicy all working together. It is true to the richness of traditional Mexican cooking and well worth a try.

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    Nutritional Facts for Cochinita Pibil

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 383.2
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 8.2 g
    Cholesterol 99.7 mg
    Sodium 105.3 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 1.3 g
    Sugars 5.9 g
    Protein 29.5 g

    The following items or measurements are not included:

    achiote paste

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