COCHINITA PIBIL (MEXICAN PULLED PORK IN ANNATTO SAUCE)
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.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 12
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 8.3 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 0.9 g, Protein 37.6 g, SaturatedFat 8.9 g, Sodium 1333.5 mg, Sugar 4.7 g
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[email protected]I didn't like the flavor of the achiote paste. It was too smoky for my taste.
floreta cej
[email protected]This recipe was too time-consuming for me. I prefer recipes that can be made in less than an hour.
Qudrat Khan
[email protected]I found that the pork was a little dry. Next time, I'll add more liquid to the cooking pot.
Tanya Renee
[email protected]This recipe is a bit spicy, but you can adjust the amount of chili powder to your own taste.
Niraj Godar
[email protected]I wasn't sure how to make achiote paste, so I bought it pre-made. It worked out great and saved me a lot of time.
Ayaan Kaleem
[email protected]This recipe is a great way to use up leftover pork. I usually make a big batch of cochinita pibil and then use it for tacos, burritos, and tortas throughout the week.
Badsha 302
[email protected]I've tried other cochinita pibil recipes, but this one is by far the best. The combination of spices is perfect.
Ahtisham ul Haq
[email protected]This is my go-to recipe for cochinita pibil. It's always a hit with my family and friends.
Don Kk
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved the tender pork and the flavorful sauce.
Donic 1221
[email protected]This dish is a bit time-consuming to make, but it's worth it. The slow cooking process really allows the flavors to develop.
Balapan Gul
[email protected]I wasn't sure how the achiote paste would taste, but I was pleasantly surprised. It gave the pork a lovely reddish color and a slightly smoky flavor.
Nayeem ahmed Robin
[email protected]This recipe was easy to follow and the results were amazing! The pork was fall-apart tender and the sauce was rich and flavorful.
Sierra Reed
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The achiote paste gives the pork such a unique and delicious flavor.
Masud Ahmed Mahid
[email protected]This cochinita pibil was a hit at my party! The pork was so tender and flavorful, and the sauce was perfect.