Cochinita Pibil (Yucatan-Style Pulled Pork)

(from castro15’s recipe box)

Categories: Instant Pot

Ingredients

  • Pork:
  • 2 1/2 tbsp. Annatto Spice blend (see recipe)
  • 2 1/2 tbsp. cider vinegar
  • 2 tbsp. orange juice
  • 1 tbsp. lime juice
  • 3 garlic cloves, grated
  • 1 1/2 tsp kosher salt
  • 2 1/4 lbs. boneless pork shoulder, trimmed and cut into 2-inch pieces
  • 2 pieces banana leaves, 10x10 inches, thawed if frozen
  • 1 cup water
  • Pickled Onions and Peppers:
  • 1/2 medium red onion, very thinly sliced
  • 2 1/4 cups water, divided
  • 2 habanero or red jalapenos, halved, seeded and thinly sliced
  • 1/2 cup cider vinegar
  • 3 whole cloves
  • 1/2 tsp dried Mexican oregano
  • 3/4 tsp whole black peppercorns
  • 3/4 tsp kosher salt
  • 12 6-inch corn tortillas, warmed
  • Cotija cheese and lime wedges, for serving

Directions

  1. To prepare pork: Whisk spice blend, 2 1/2 tbsp. vinegar, orange juice, lime juice, garlic, and 1 1/2 tsp salt in a large bowl. Add pork and stir to coat.

  2. Place one banana leaf so it covers the bottom of the inner pot of an Instant Pot. Arrange the pork in a single layer and drizzle with any juices from the bowl. Pour 1 cup water around the pork. Cover with the other banana leaf.

  3. Lock the lid and cook at high pressure for 45 minutes.

  4. Meanwhile, to prepare pickled onion and peppers: Place onion in a small, deep heatproof bowl. Cover with 2 cups water and let soak for 10 minutes. Drain well, then return to the bowl. Add peppers.

  5. Combine the remaining 1/4 cup water, vinegar, cloves, oregano, peppercorns, and salt in a small saucepan. Bring to a lively simmer over high heat, then pour over the vegetables. Set aside, stirring occasionally.

  6. Let the cooker pressure release naturally for 15 minutes. Carefully release residual pressure manually, unlock and remove lid. Use tongs to remove the banana leaves.

  7. Transfer the pork to a serving platter and shred with 2 forks. Loosely cover with a banana leaf or foil to keep warm. Pour the cooking liquid into a measuring cup and set aside for 10 minutes. Skim off any fat. Return the liquid to the pot, set the cooker to Saute on high and bring to a boil. Cook until reduced by half, 5 to 7 minutes. Mix the liquid into the pork.

  8. Drain the vegetables and remove the whole spices. Serve the pork and vegetables in tortillas with crumbled cotija and lime wedges.

Email to a friend | Print this recipe | Back