Cochinita Pork Pibil with Xni-Pec Garnish
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
- 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
- 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.