Pressure Cooker Cochinita Pibil (yucatecan Pit Cooked Pork)


Pressure Cooker Cochinita Pibil - Yucatecan pit cooked pork in the pressure cooker. A classic of Mexican cuisine, sped up in the pressure cooker.

What you will need

Pressure cooker, at least 6 quarts (When I wrote this, I used a giant Kuhn Rikon 12-quart pressure cooker, now I always use my Instant Pot)

Author: Mike Vrobel

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Yield: 6-8 servings

Category: Pressure Cooker

Cuisine: Mexican

1 teaspoon vegetable oil

1 medium onion, peeled and sliced

1/2 teaspoon kosher salt

15 ounce can fire roasted diced tomatoes

Half of a 3.5 ounce package of achiote paste

1/4 cup orange juice (juice of 1 orange)

1/4 cup cider vinegar (or lime juice)

2 teaspoons kosher salt

3 pounds pork shoulder roast, cut into 1 1/2″ strips (sold at my grocery store as “western ribs”)

2 teaspoons kosher salt

1/2 cup water

Two 10 inch by 24 inch pieces banana leaf (optional)

Don’t have a pressure cooker? No worries. Use a heavy bottomed dutch oven with a lid, and increase the amount of water to 1 cup. Follow the instructions right up until “lock the lid”. Then, instead of pressure cooking, bring the pot to a boil, and cover with the lid. Move the pot to a preheated 350*F oven and bake for 3 hours, until the pork is tender. Continue with the serving step.

Can’t find banana leaves? They are optional. You can wrap the meat in aluminum foil, or just skip them. You can skip the achiote paste as well, if you have to. It will taste great, but it won’t really be cochinita pibil. But, really, to make this recipe, you should search out your local Mexican grocery for those two ingredients.

In a hurry? Buy pre-mixed achiote marinade, and pre-made tomato salsa.

Achiote paste stains whatever it touches. (Ground annato seeds, the base for achiote paste, are used to make red dye.) I try to contain the mess in a glass or metal bowl (not plastic – it will also stain). Other options are to wear latex gloves, or live with red fingers for a few days.

Serve with pickled red onions, refried beans (preferably black beans), mexican crumbling cheese (substitute  feta or pecorino romano), and lots of tortillas.


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