For an extra layer of flavor, consider adding a pinch of smoked paprika to the pork marinade. If queso fresco is unavailable, Monterey Jack or a mild cheddar can be substituted. To prevent sticking, lightly grease the baking dish before adding the pasta sauce. Ensure pork is cooked thoroughly, until it easily shreds with a fork. Cooking time may vary. The shells can be assembled ahead of time and baked just before serving.
Cozumel Shells
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PREP TIME30 mins
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COOK TIME1 hrs 45 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS12
Embark on a culinary journey where the vibrant spices of Cochinita Pibil meet the comforting embrace of Italian stuffed shells. Tender, seasoned pork, bright cilantro, and creamy queso fresco create a Latin-American fiesta within each delicious bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol67 mg
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Fiber4 g
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Protein26 g
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Saturated Fat7 g
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Sodium751 mg
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Sugar1 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, 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.
02
StepRemove 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.
03
StepTransfer 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.
04
StepBring 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.
05
StepPreheat oven to 350 degrees F (175 degrees C).
06
StepCover 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.
07
StepCover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.
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RECIPE REVIEWS
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Dallin Ritchie
Jun 25, 2025The only change I made was to add a little more chili powder for extra heat. Delicious!
Markus Stoltenbergbogan
Jun 24, 2025This recipe is a flavor bomb! The combination of Mexican and Italian is genius.
Domenica Franecki
Jun 23, 2025This is my new favorite comfort food. Thank you for sharing this amazing recipe!
Jimmy Sipes
Jun 22, 2025I found the recipe easy to follow and the results were amazing. I will definitely be making this again.
Morris Brown
Jun 17, 2025I made this for a dinner party and everyone raved about it. It's definitely a crowd-pleaser!
Anais Tremblay
Jun 16, 2025The sazon seasoning is key to this recipe. Don't skip it!
Delbert Bergehirthe
Jun 13, 2025I've made this recipe several times and it's always a hit. Highly recommend!
Maxime Kutch
Jun 11, 2025The pork was so tender and flavorful. I loved the addition of the cilantro and queso fresco.
Eleanora Lind
Jun 6, 2025I was a little intimidated by the long ingredient list, but it was worth it. So much flavor!
Leslie Hilll
Jun 5, 2025My family loved this recipe! It's a great way to use up leftover pork shoulder.