The traditional way to make Yucatecan cochinita pibil is to bury a pig in a steaming, smouldering, stone-lined pit and cook it slowly for many hours. The pork has first been marinated with a bright red paste of achiote seeds, garlic, spices and bitter orange juice, and then wrapped in banana leaves. This tender meat is pulled and served simply in its own juices with hot tortillas and pickled onion. Diana Kennedy’s no-fuss method for home cooks involves baking a small piece of pork in the oven for just a few hours, inside a heavy lidded pot, with a little water at the bottom. Featured in: When A Food Craving Won’t Let Go.
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|Serving Size: 1 recipe (411g)|
|Recipe Makes: 1|
|Calories from Fat: 93 (13%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 148.3mg||5 %|
|Potassium 967mg||25 %|
|Total Carbohydrate 147.6g||43 %|
|Dietary Fiber 24.8g||99 %|
|Sugars, other 122.8g|
|Protein 19.6g||28 %|
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Calories per serving: 716
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