Name: Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 3 ounces achiote paste; 1 white onion, chopped; 2 cloves garlic; 2 cups orange juice; 0.5 cup lemon juice; 0.25 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; 0.25 cup lemon juice; 0.25 cup white vinegar; 1 cup lukewarm water; sea salt and ground black pepper to taste; dried oregano

Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)

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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.

Recipe by Chef Gaby Cervello

Published on February 1, 2020

Prep Time:

20 mins

Cook Time:

1 hrs 30 mins

Total Time:

1 hrs 50 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

Marinade:

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

Habanero Sauce:

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

Directions

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.

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 (per serving)

422	Calories
26g	Fat
8g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 422
% Daily Value *
Total Fat 26g	33%
Saturated Fat 9g	45%
Cholesterol 122mg	41%
Sodium 1334mg	58%
Total Carbohydrate 8g	3%
Dietary Fiber 1g	3%
Total Sugars 5g
Protein 38g
Vitamin C 32mg	158%
Calcium 56mg	4%
Iron 2mg	11%
Potassium 811mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.