Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) Recipe

Ingredients

• Pork Marinade:
• 2 cups orange juice
• 1 white onion, chopped
• cup lemon juice
• 3 ounces achiote paste
• cup white vinegar
• 2 tablespoons salt
• 2 cloves garlic
• 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
• 2 cups water
• Habanero Sauce:
• 3 habanero chiles, seeded and sliced
• 1 red onion, chopped
• 1 cup lukewarm water
• cup lemon juice
• Sea salt and ground black pepper, to taste
• Dried oregano, to taste

Directions

1. Prepare the marinade: In a blender, combine orange juice, white onion, cup lemon juice, achiote paste, cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano. Blend until the mixture is smooth.
2. Prepare the pork: Rub the pork shoulder with salt and black pepper. Place the pork into a pressure cooker and add lard. Pour the prepared marinade over the pork and add 2 cups of water. Secure the lid and place the pressure regulator over the vent as per the manufacturers instructions.
3. Cook the pork: Heat the pressure cooker over high heat until steam begins to escape and you hear a whistling sound, which should take about 5 minutes. Once the whistling begins, reduce the heat to medium-low or low, so the regulator is gently rocking. Cook the pork for 45 minutes from the start of the whistling sound. After cooking, allow the pressure to release naturally for 5 to 10 minutes. Unlock the lid and transfer the pork to a large platter. Reserve the cooking juices in the pressure cooker.
4. Prepare the habanero sauce: While the pork is cooking, place the red onion and habanero chiles in a gravy boat. Add 1 cup lukewarm water, cup lemon juice, and cup white vinegar. Season with sea salt, black pepper, and dried oregano. Stir the mixture until well combined.
5. Shred the pork: Use two forks to shred the pork into bite-sized pieces. Return the shredded pork to the pressure cooker with the reserved cooking juices. Bring the mixture to a boil over medium-high heat and cook uncovered until the cooking juices have reduced by about half, which should take about 30 minutes.
6. Serve: Serve the shredded pork hot with the prepared habanero sauce on the side.

Cook's Notes

• For a more intense flavor, marinate the pork with the annatto marinade in the refrigerator for 8 hours or overnight, if possible.
• Handle habanero chiles with caution as they are extremely spicy. Consider wearing gloves when cutting them.

Nutrition Facts (per serving)