Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)

This cochinita pibil (Mexican pulled pork) recipe cooks pork shoulder in a spicy annatto paste and orange juice sauce and includes a habanero sauce.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 422 Calories

Ingredients

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

Recipe Instructions

Step 1

Shred pork with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

Step 2

Place orange juice, white onion, ½ cup lemon juice, achiote paste, ¼ cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade is smooth.

Step 3

Rub pork with salt and black pepper; place in a pressure cooker. Add lard; pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator is gently rocking. Cook from the start of the whistling sound for 45 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter; reserve cooking juices in pressure cooker.

Step 4

Prepare habanero sauce while pork is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1 cup warm water, ¼ cup lemon juice, and ¼ cup white vinegar. Season with sea salt, black pepper, and dried oregano; stir until well combined.