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Cochinita Pibil Pulled Pork

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PREP TIME
20 min
COOKING TIME
90 min
TOTAL TIME
110 min
SERVINGS
12 servings
Dinner Mexican
Cochinita Pibil Pulled Pork
Ingredients
  • 2 cups orange juice
  • 1 white onion, chopped
  • 1/2 cup lemon juice
  • 3 ounces achiote paste
  • 1/4 cup white vinegar
  • 2 tablespoons salt
  • 2 cloves garlic
  • 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
  • 2 cups water
  • 3 habanero chiles, seeded and sliced
  • 1 red onion, chopped
  • 1 cup lukewarm water
  • 1/4 cup lemon juice
  • 1/4 cup white vinegar
  • sea salt and ground black pepper to taste
  • dried oregano
Instructions
1
Combine orange juice, white onion, 1/2 cup lemon juice, achiote paste, 1/4 cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade is smooth.
2
Season pork chops with 2 tablespoons salt and 1 tablespoon black pepper; place in a pressure cooker. Add lard and pour the marinade over pork. Add 2 cups water. Securely close cooker lid; place pressure regulator over vent according to manufacturer's instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator gently rocks. Cook for 45 minutes from the start of the whistling sound. Allow pressure to release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork chops to a large platter; reserve cooking juices in pressure cooker.
3
Meanwhile, prepare habanero sauce while pork is cooking. Combine habanero chiles and red onion in a gravy boat. Add warm water, 1/4 cup lemon juice, and 1/4 cup white vinegar. Season with sea salt, pepper, and dried oregano; stir until well combined.
4
Shred pork chops with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.