Pressure-cooked pork shoulder in orange juice seasoned with achiote (annatto) and guajillo peppers - a quick version of the traditional Mexican pulled pork dish from the Yucatan Peninsula.


Recipe Summary

1 hr 10 mins
10 mins
1 hr 40 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate onion-habanero salsa while preparing and cooking the pork.

  • Place guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Soak until peppers are softened, about 10 minutes. Drain.

  • Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper on all sides; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork into a multi-functional pressure cooker (such as Instant Pot®).

  • Combine guajillo peppers, orange juice, vinegar, achiote paste, and garlic in a blender; blend until smooth. Pour the sauce over the pork cubes in the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

  • Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. Serve with the onion-habanero salsa.

Cook's Note:

Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.

Nutrition Facts

389 calories; protein 33g; carbohydrates 39.7g; fat 13.2g; cholesterol 85.3mg; sodium 359.7mg. Full Nutrition