Name: Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) recipe
Ingredients: 3 ounces achiote paste;1 white onion, chopped;2 cloves garlic;2 cups orange juice;½ cup lemon juice;¼ cup white vinegar;2 tablespoons salt;1 tablespoon ground black pepper;1 tablespoon dried Mexican oregano;5 pounds pork shoulder roast;salt and freshly ground black pepper to taste;1 tablespoon lard;1 red onion, chopped;3 habanero chiles, seeded and sliced;¼ cup lemon juice;¼ cup white vinegar;1 cup lukewarm water;sea salt and ground black pepper to taste;dried oregano

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Ingredients

3 ounces achiote paste 1 white onion, chopped 2 cloves garlic 2 cups orange juice ½ cup lemon juice ¼ cup white vinegar 2 tablespoons salt 1 tablespoon ground black pepper 1 tablespoon dried Mexican oregano 5 pounds pork shoulder roast salt and freshly ground black pepper to taste 1 tablespoon lard 1 red onion, chopped 3 habanero chiles, seeded and sliced ¼ cup lemon juice ¼ cup white vinegar 1 cup lukewarm water sea salt and ground black pepper to taste dried oregano

Nutrition Info

421.9 calories carbohydrate: 8.3 g cholesterol: 122 mg fat: 25.6 g fiber: 0.9 g protein: 37.6 g saturatedFat: 8.9 g servingSize: - sodium: 1333.5 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Directions

Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender, blend marinade until smooth.
Rub pork with salt and pepper and place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter.
Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined.
Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

Recipe Yield

12 servings

Recipe Note

This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded and served with habanero sauce.

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