This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded and served with habanero sauce.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Marinade:
Habanero Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

For an even more intense flavor and if you have the time, cover meat with annatto sauce and marinate for about 8 hours.

Be careful when handling the peppers as they are very spicy and you might want to wear gloves.

Watch the recipe video in Spanish on my blog: Gaby Cervello

Editor's Note:

Achiote paste can be found in most Mexican stores.

Nutrition Facts

421.9 calories; protein 37.6g 75% DV; carbohydrates 8.3g 3% DV; fat 25.6g 39% DV; cholesterol 122mg 41% DV; sodium 1333.5mg 53% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/30/2018
Very delicious! Made it as described. Easy and versatile. Made leftovers into vegetable Mexican soup. I will use this recipe again. Read More
(2)