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Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Spicy Mexican pulled pork cooked in annatto paste and orange juice sauce, known as Cochinita Pibil.
Ingredients:
  • 1 red onion, chopped
  • 3 ounces achiote paste
  • 1 white onion, chopped
  • 2 cloves garlic
  • 2 cups orange juice
  • 0.5 cup lemon juice
  • 0.25 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
  • 3 habanero chiles, seeded and sliced
  • 0.25 cup lemon juice
  • 1 cup lukewarm water
  • sea salt and ground black pepper to taste
  • dried oregano
Instructions:
  • In a blender, 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. Blend until smooth.
  • Season pork generously with salt and pepper, then place in a pressure cooker. Add lard and pour marinade over pork. Pour in 2 cups water. Securely close the cooker and attach pressure regulator as per manufacturer's instructions. Heat on High until steam flows steadily and whistles, around 5 minutes, then reduce to medium-low or low. Cook for 45 minutes after the whistling starts. Allow pressure to release naturally for 5 to 10 minutes. Open the lid and transfer the pork to a large platter.
  • As the meat cooks, make the habanero sauce. In a gravy boat, mix red onion and habanero chiles with 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano. Stir well to combine all ingredients.
  • Shred the meat using 2 forks, then place it back in the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and simmer uncovered for about 30 minutes or until the juices have reduced. Serve with habanero sauce.

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