Instant Cochinita Pibil recipe
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Ingredients
- 1 red onion, thinly sliced 3 habanero peppers, sliced 10 limes, juiced salt to taste 3 ounces dried guajillo chile peppers, seeded and deveined 1 tablespoon vegetable oil 3 pounds boneless pork shoulder, cut into 1-inch cubes salt and freshly ground black pepper to taste 3 cups fresh squeezed orange juice 1 cup white vinegar 7 ½ ounces achiote paste 1 bulb bulb garlic, peeled
Nutrition Info
- 389 caloriescarbohydrate: 39.7 gcholesterol: 85.3 mgfat: 13.2 gfiber: 8.1 gprotein: 33 gsaturatedFat: 3.9 gservingSize: -sodium: 359.7 mgsugar: 13.3 gtransFat: : -unsaturatedFat: : -
Directions Instant Cochinita Pibil
Directions
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Combine onion, habanero peppers, lime juice, and salt in a bowl, cover and refrigerate onion-habanero salsa while preparing and cooking the pork.
Place guajillo peppers in a bowl, pour enough hot water over the peppers to cover. Soak until peppers are softened, about 10 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper on all sides, cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork into a multi-functional pressure cooker (such as Instant Pot®).
Combine guajillo peppers, orange juice, vinegar, achiote paste, and garlic in a blender, blend until smooth. Pour the sauce over the pork cubes in the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. Serve with the onion-habanero salsa.