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Cozumel Shells
Cozumel Shells
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Prep Time:
30 minutes
Cook Time:
105 minutes
Total Time:
135 minutes
Jumbo shells filled with Mexican pulled pork, baked in pasta sauce for a crowd-pleasing meal.
Ingredients:
  • 1 (12 ounce) box Barilla® Jumbo Shells
  • 1 (24 ounce) jar Barilla® Traditional Sauce
  • 2 packets sazon seasoning with coriander and achiote
  • 2.5 pounds boneless pork shoulder, cut into 1-inch cubes
  • 0.33333334326744 cup fresh orange juice
  • 0.25 cup fresh lemon juice
  • 0.25 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cups chicken stock, or as needed
  • 0.5 cup chopped cilantro leaves
  • 10 ounces crumbled queso fresco cheese, divided
Instructions:
  • Coat pork cubes with sazon seasoning and transfer to a large zip-top plastic bag. Combine orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper in a mixing bowl. Pour over pork in the bag, gently massage to distribute the marinade, then seal and refrigerate for 8 hours or overnight. Serve and enjoy!
  • Take out pork from marinade, keeping the marinade aside. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown the pork on all sides for 3 to 5 minutes. Pour in the reserved marinade and sufficient chicken stock to just cover the pork. Bring to a boil over high heat, then cover, lower the heat to simmer for 30 minutes. Uncover and simmer until the meat is fork-tender, approximately 45 minutes.
  • Using a slotted spoon, move the pork to a bowl and set aside 1/3 cup of the cooking liquid. Allow the pork to cool slightly, then shred it using two forks. Combine the shredded pork with the reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
  • 1. Boil heavily salted water in a large pot. Add pasta shells and cook until al dente, about 13 minutes. Drain well.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Spread 2 cups of pasta sauce on the bottom of a 9x13-inch baking dish. Fill shells with pork mixture and place them in the dish. Pour the rest of the sauce over the shells and top with the remaining crumbled queso fresco.
  • Cover the dish with aluminum foil and bake in a preheated oven until it's hot and bubbly, for approximately 30 minutes. Allow it to rest for 10 minutes before serving.

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