Cochinita-Style Pork Recipe
A slow-roasted, shredded pork dish made cochinita-style with a strong acidic citrus juice and lots of spices.
Servings 4 people
Calories 703kcal
Cost 10
Ingredients
- 4 lbs pork butt
- 2 tomatoes diced
- 2 red onions sliced
- 1 bell pepper diced
- ⅓ cup orange juice
- ⅔ cup lime juice
- 2 garlic cloves minced
- 2 habanero peppers seeded and chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. chili powder
- 1 tsp. ground coriander
- 1 tbsp. dried oregano
- Fresh cilantro
- Sea salt and freshly ground black pepper
Instructions
- In a bowl, combine the cumin, paprika, chill powder, coriander, oregano, and season to taste.1 tsp. ground cumin, 1 tsp. paprika, 1 tsp. chili powder, 1 tsp. ground coriander, 1 tbsp. dried oregano, Sea salt and freshly ground black pepper
- Rub the pork with the cumin mixture, completely covering the pork.4 lbs pork butt
- Place the pork in the slow cooker, or let marinate in the refrigerator overnight.
- In a bowl, combine the orange juice, lime juice, garlic, and habanero pepper.⅓ cup orange juice, ⅔ cup lime juice, 2 garlic cloves, 2 habanero peppers
- Pour the juice over the pork and top with the tomatoes, red onion, and bell pepper.2 tomatoes, 2 red onions, 1 bell pepper
- Cook on low for 6 to 8 hours.
- Shred the pork with a fork, and mix everything together.
- Serve topped with fresh cilantro.Fresh cilantro
Nutrition
Calories: 703kcal | Carbohydrates: 25g | Protein: 88g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 272mg | Sodium: 327mg | Potassium: 2037mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2142IU | Vitamin C: 97mg | Calcium: 183mg | Iron: 9mg