INSTANT COCHINITA PIBIL
Pressure-cooked pork shoulder in orange juice seasoned with achiote (annatto) and guajillo peppers - a quick version of the traditional Mexican pulled pork dish from the Yucatan Peninsula.
Provided by mega2408
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 389 calories, Carbohydrate 39.7 g, Cholesterol 85.3 mg, Fat 13.2 g, Fiber 8.1 g, Protein 33 g, SaturatedFat 3.9 g, Sodium 359.7 mg, Sugar 13.3 g
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