Recipes Cuisine Latin American Mexican Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) 4.7 (3) 1 Review 2 Photos This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded or pulled and served with habanero sauce. Submitted by Chef Gaby Cervello Updated on September 9, 2024 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 1 hr 30 mins Total Time: 1 hr 50 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Marinade: 2 cups orange juice 1 white onion, chopped ½ cup lemon juice 3 ounces achiote paste ¼ 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 Habanero Sauce: 3 habanero chiles, seeded and sliced 1 red onion, chopped 1 cup lukewarm water ¼ cup lemon juice ¼ cup white vinegar sea salt and ground black pepper to taste dried oregano Directions Place 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 smooth. Rub pork with salt and black pepper; 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 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 rocking. 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; reserve cooking juices in pressure cooker. 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. Shred pork 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. Cook's Notes: For even more intense flavor, if you have the time, cover pork with annatto sauce and marinate for about 8 hours. Be careful when handling the habanero chiles as they are very spicy. You might want to wear gloves. Watch the recipe video in Spanish on my blog: Gaby Cervello Editor's Note: Achiote paste can be found in most Mexican markets. I Made It Print Nutrition Facts (per serving) 422 Calories 26g Fat 8g Carbs 38g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 422 % Daily Value * Total Fat 26g 33% Saturated Fat 9g 45% Cholesterol 122mg 41% Sodium 1334mg 58% Total Carbohydrate 8g 3% Dietary Fiber 1g 3% Total Sugars 5g Protein 38g 75% Vitamin C 32mg 35% Calcium 56mg 4% Iron 2mg 11% Potassium 811mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.