Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatan Peninsula of Mayan origin. It is pulled pork shoulder marinated and braised in achiote paste, orange juice, and spices! Take your Taco Nights to a whole new level!
Author: IMUSA Chef Team
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
package of achiote paste ½ (of a 3 ounce)
whole all spice ¼ teaspoon
garlic cloves 1
white onion ½
Mexican cinnamon stick (or ½ teaspoon powered) 1
dried Mexican oregano 1 tablespoon
cumin seeds ¼ tablespoon
cloves whole or ⅛ teaspoon ¼ teaspoon
dried Chile Powder (optional) ½ teaspoon
salt 1 tablespoon
fresh orange juice 1 cup
apple cider vinegar ½ cup
pork butt 4 pounds
Preparation
Combine all the ingredients except the meat and blend until mixture is smoothly puréed.
Place the pork butt in an IMUSA stock pot and add the puré.
Marinade for at least 1 hour or, even better, overnight in the refrigerator.
Place the pork butt and marinade in an IMUSA pressure cooker and bring to high heat.
When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes.
Take off the heat allow the orange pressure regulator to go down.
Remove the lid and using a potato masher, shred the meat.
Recipe by IMUSA at https://www.imusausa.com/yucatan-pork-pibil-with-xni-pec-garnish/