Cochinita Pibil in Pressure Cooker

Name: Cochinita Pibil in Pressure Cooker
Total time: 2400 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs pork leg (1 kg); 1/2 cup freshly squeezed orange juice (120 ml); 1/2 cup freshly squeezed lime juice (120 ml); 1 guajillo chili pepper; 1 bar achiote paste; 1 teaspoon cumin; 2 tablespoons oregano; Salt, to taste; Black pepper, to taste; Pickled red onions, to taste; Chopped cilantro, to taste; as needed Corn tortillas,; Sliced avocado, to taste (optional)

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

One of my favorite Mexican dishes, these cochinita pibil tacos are a must-have in September and definitely belong in my Cookpad recipe collection! They’re the most popular dish from Yucatecan cuisine and loved all over the world. This is my version, which is a bit different from the 100% traditional recipe, but it’s really delicious! I hope you enjoy it!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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Ingredients

40 minutes

Serves 4 servings

2.2 lbspork leg (1 kg)
1/2 cupfreshly squeezed orange juice (120 ml)
1/2 cupfreshly squeezed lime juice (120 ml)
1guajillo chili pepper
1 barachiote paste
1 teaspooncumin
2 tablespoonsoregano
Salt, to taste
Black pepper, to taste
Pickled red onions, to taste
Chopped cilantro, to taste
as neededCorn tortillas,
Sliced avocado, to taste (optional)

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Steps

40 minutes

1

Blend the lime juice with the pre-soaked guajillo chili, 1/2 bar of achiote paste, oregano, and cumin until smooth.
2

Season the pork with salt and pepper, then cover it with the blended mixture. Cover with plastic wrap and let it marinate in the refrigerator for at least 4 hours or overnight.
3

Cook in a pressure cooker for about 30 minutes, adding about 1 cup (240 ml) of water to make sure the meat is well covered.
4

Shred the pork using two forks. Place the meat in a skillet with a bit of the cooking liquid and cook on the stove until the liquid reduces slightly. I like it with plenty of achiote and a deep red color, so I add a little more grated achiote paste (about 1/4 bar) while it cooks with the meat and juices.
5

Serve with warm corn tortillas and pickled red onions.