Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)

Name: Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)
Total time: 110
Yield: 12
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

Recipe by Chef Gaby Cervello from allrecipes.com

2 Hr. 50 Mins.

Ingredients

12 servings

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3 ounces achiote paste
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1 white onion, chopped
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2 cloves garlic
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2 cups orange juice
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½ cup lemon juice
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¼ cup white vinegar
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2 tablespoons salt
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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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1 red onion, chopped
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3 habanero chiles, seeded and sliced
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¼ cup lemon juice
•

¼ cup white vinegar
•

1 cup lukewarm water
•

sea salt and ground black pepper to taste
•

dried oregano

Instructions

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.