How to Make Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) - A Step-by-Step Guide

Cochinita Pibil is a traditional Mexican dish that originated in the Yucatan Peninsula. It is a slow-cooked, tender, and flavorful pulled pork dish that is marinated in a rich and tangy annatto sauce. The dish is often served with warm tortillas, pickled red onions, and habanero salsa, making it a perfect option for a festive and flavorful meal.

The name "Cochinita Pibil" translates to "baby pig roasted in a pit" in Spanish, which refers to the traditional method of cooking the dish. In i...

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Ingredients

  • 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
  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 1 hr 50 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    422 cal.

    • Total Fat: 26g
    • Saturated Fat: 9g
    • Cholesterol: 122mg
    • Sodium: 1334mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 38g
    • Vitamin C: 32mg
    • Calcium: 56mg
    • Iron: 2mg
    • Potassium: 811mg