Mexican Pulled Pork (Cochinita Pibil)

Lee esto en EspañolIngredients: 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


  1. 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.
  2. 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.
  3. 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 leaving site icon