Recipes Cuisine Latin American Mexican Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) 4.7 (3) 1 Review 1 Photo 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 20 mins Cook Time: 1 hrs 30 mins Total Time: 1 hrs 50 mins Servings: 12 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. I Made It Print Nutrition Facts (per serving) 422 Calories 26g Fat 8g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved