Pressure-cooked pork shoulder in orange juice seasoned with achiote (annatto) and guajillo peppers - a quick version of the traditional Mexican pulled pork dish from the Yucatan Peninsula.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
389 Calories
Recipe Instructions
Step 1
Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate onion-habanero salsa while preparing and cooking the pork.
Step 2
Place guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Soak until peppers are softened, about 10 minutes. Drain.
Step 3
Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper on all sides; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork into a multi-functional pressure cooker (such as Instant Pot®).
Step 4
Combine guajillo peppers, orange juice, vinegar, achiote paste, and garlic in a blender; blend until smooth. Pour the sauce over the pork cubes in the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Step 5
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Step 6
Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. Serve with the onion-habanero salsa.
Ingredients
1 tablespoon vegetable oil
salt to taste
salt and freshly ground black pepper to taste
1 red onion, thinly sliced
1 cup white vinegar
10 limes, juiced
3 habanero peppers, sliced
3 ounces dried guajillo chile peppers, seeded and deveined
3 pounds boneless pork shoulder, cut into 1-inch cubes
