Ingredients
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1 (12 ounce) box Barilla® Jumbo Shells
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1 (24 ounce) jar Barilla® Traditional Sauce
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2 packets sazon seasoning with coriander and achiote
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2 ½ pounds boneless pork shoulder, cut into 1-inch cubes
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⅓ cup fresh orange juice
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¼ cup fresh lemon juice
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¼ cup fresh lime juice
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon chili powder
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1 teaspoon ground coriander
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salt and pepper to taste
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2 tablespoons olive oil
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2 cups chicken stock, or as needed
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½ cup chopped cilantro leaves
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10 ounces crumbled queso fresco cheese, divided
Directions
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Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
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Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
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Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
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Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
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Preheat oven to 350 degrees F (175 degrees C).
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Cover the bottom of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
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Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.
Cook's Note:
To make your own sazon seasoning, mix 1/2 teaspoon each of ground coriander, ground cumin, ground annatto seeds (or turmeric), garlic powder, and kosher salt, plus 1/3 teaspoon oregano, and 1/4 teaspoon ground black pepper.
Nutrition Facts (per serving)
477 | Calories |
21g | Fat |
46g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 477 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 7g | 36% |
Cholesterol 67mg | 22% |
Sodium 751mg | 33% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 4g | 15% |
Total Sugars 1g | |
Protein 26g | 52% |
Vitamin C 13mg | 14% |
Calcium 127mg | 10% |
Iron 1mg | 8% |
Potassium 327mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.