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Yucatan-Style Shredded Pork

Yucatan-Style Shredded Pork
Makes:
13
Prep Time:
20
minutes
Total Time:
620
minutes
Low Calorie
This Yucatan-Style Shredded Pork recipe is robust with citrus flavors and spices and is delicious!

In this recipe:


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Ingredients:

  • 5 pounds boneless pork butt or shoulder
  • 1 package (3.5 ounces) achiote (annatto seed seasoning)
  • 1 cup water
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 cloves garlic, peeled
  • 4 to 5 teaspoons MAGGI Granulated Chicken Flavor Tomato Bouillon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon crushed dried oregano
  • Marinated Red Onions (recipe follows - need to prepare ahead)

Directions:

CUT pork into four even pieces; place in large bowl. Set aside.

PLACE achiote seasoning, water, orange juice, lime juice, garlic, bouillon, cumin, pepper and oregano in blender; cover. Blend until smooth. Pour over pork; refrigerate overnight turning pork over halfway through marinating process.

PLACE pork and marinating liquid in large saucepan; bring to a boil over high heat. Reduce heat to medium-low; cover. Cook for 1 1/2 hours. Uncover; cook, stirring frequently, for an additional 30 minutes or until pork is tender and liquid has thickened and reduced to about 2 cups. Shred pork and return to sauce in saucepan. Serve with Marinated Red Onions, warm corn tortillas and salsa of choice such as habanero salsa, if desired.

MARINATED RED ONIONS
(Makes 3 cups)
1 large red onion, thinly sliced
1 teaspoon MAGGI Granulated Chicken Flavor Tomato Bouillon, dissolved in 1/4 cup hot water
1/4 cup fresh lime juice
1/4 cup cider vinegar

PLACE onion in medium bowl. Cover with bouillon mixture, lime juice and vinegar. Marinate overnight.

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Nutrition Facts

Serving Size: 1/13 of recipe

Servings Per Recipe: 13 

  • Calories: 290
  • Calories from Fat: 110
  • Total Fat: 13g (19% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 115mg (39% of DV)
  • Sodium: 600mg (25% of DV)
  • Carbohydrates: 8g (3% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 2g
  • Protein: 34g
  • Vitamin A: 2% of DV
  • Vitamin C: 20% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Yucatan-Style Shredded Pork

Ingredients

  • 5 pounds boneless pork butt or shoulder
  • 1 package (3.5 ounces) achiote (annatto seed seasoning)
  • 1 cup water
  • 3/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 4 cloves garlic, peeled
  • 4 to 5 teaspoons MAGGI Granulated Chicken Flavor Tomato Bouillon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon crushed dried oregano
  • Marinated Red Onions (recipe follows - need to prepare ahead)

 

Directions

CUT pork into four even pieces; place in large bowl. Set aside.

PLACE achiote seasoning, water, orange juice, lime juice, garlic, bouillon, cumin, pepper and oregano in blender; cover. Blend until smooth. Pour over pork; refrigerate overnight turning pork over halfway through marinating process.

PLACE pork and marinating liquid in large saucepan; bring to a boil over high heat. Reduce heat to medium-low; cover. Cook for 1 1/2 hours. Uncover; cook, stirring frequently, for an additional 30 minutes or until pork is tender and liquid has thickened and reduced to about 2 cups. Shred pork and return to sauce in saucepan. Serve with Marinated Red Onions, warm corn tortillas and salsa of choice such as habanero salsa, if desired.

MARINATED RED ONIONS
(Makes 3 cups)
1 large red onion, thinly sliced
1 teaspoon MAGGI Granulated Chicken Flavor Tomato Bouillon, dissolved in 1/4 cup hot water
1/4 cup fresh lime juice
1/4 cup cider vinegar

PLACE onion in medium bowl. Cover with bouillon mixture, lime juice and vinegar. Marinate overnight.

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