Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)
Description
This cochinita pibil (Mexican pulled pork) recipe cooks pork shoulder in a spicy annatto paste and orange juice sauce and includes a habanero sauce.
Ingredients
•
2 cups orange juice
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1 white onion, chopped
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1/2 cup lemon juice
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3 ounces achiote paste
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1/4 cup white vinegar
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2 tablespoons salt
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2 cloves garlic
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1 tablespoon ground black pepper
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1 tablespoon dried Mexican oregano
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5 pounds pork shoulder roast
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salt and freshly ground black pepper to taste
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1 tablespoon lard
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2 cups water
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3 habanero chiles, seeded and sliced
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1 red onion, chopped
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1 cup lukewarm water
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1/4 cup lemon juice
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1/4 cup white vinegar
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sea salt and ground black pepper to taste
•
dried oregano
Directions
1
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.
2
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.
3
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.
4
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.