Cochinita Pibil Mexican Pulled Pork In Annatto Sauce Recipes

COCHINITA PIBIL (MEXICAN PULLED PORK IN ANNATTO SAUCE)

Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce) image

This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded and served with habanero sauce.

Provided by Chef Gaby Cervello

Categories World Cuisine Recipes Latin American Mexican

Time 1h50m

Yield 12

Number Of Ingredients 19

Ingredients

3 ounces achiote paste
1 white onion, chopped
2 cloves garlic
2 cups orange juice
½ cup lemon juice
¼ cup white vinegar
2 tablespoons salt
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
1 red onion, chopped
3 habanero chiles, seeded and sliced
¼ cup lemon juice
¼ cup white vinegar
1 cup lukewarm water
sea salt and ground black pepper to taste
dried oregano

Steps:

Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend marinade until smooth.
Rub pork with salt and pepper and 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 to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. 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.
Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined.
Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 8.3 g, Cholesterol 122 mg, Fat 25.6 g, Fiber 0.9 g, Protein 37.6 g, SaturatedFat 8.9 g, Sodium 1333.5 mg, Sugar 4.7 g

AUTHENTIC COCHINITA PIBIL (SPICY MEXICAN PULLED PORK)

Authentic Cochinita Pibil (Spicy Mexican Pulled Pork) image

A traditional Mexican dish without the work! I couldn't believe that something that good was SO easy to make. The achiote paste can easily be found at most Mexican grocery stores. Mouthwatering!!!!

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 6h55m

Yield 6

Number Of Ingredients 12

Ingredients

1 red onion, sliced thin
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
salt and pepper to taste
3 pounds boneless pork shoulder, cut into 1-inch cubes
3 cups fresh orange juice
1 cup white vinegar
1 bulb garlic, peeled
7 ½ ounces achiote paste

Steps:

Combine the onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate while preparing and cooking the pork. Use rubber gloves when preparing the habanero peppers and avoid touching your eyes, nose, or skin while slicing peppers.
Place the guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Allow to soak until the peppers are softened, about 10 minutes.
Heat the oil in a large skillet at medium-high heat. Season pork with salt and pepper; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork to a slow cooker.
Combine the guajillo peppers, orange juice, vinegar, garlic, and achiote paste in a blender; blend until smooth. Pour the sauce over the pork cubes in the slow cooker.
Cook on High until the pork easily falls apart, 6 to 8 hours. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. To serve, top with the onion-habanero salsa.

Nutrition Facts : Calories 468 calories, Carbohydrate 39.6 g, Cholesterol 89.2 mg, Fat 24.9 g, Fiber 8.1 g, Protein 27.1 g, SaturatedFat 8.3 g, Sodium 368.5 mg, Sugar 13.3 g

COCHINITA PIBIL (YUCATáN-STYLE BARBECUED PORK) RECIPE

Cochinita Pibil (Yucatán-Style Barbecued Pork) Recipe image

Make Yucatán-style cochinita pibil with a zippy marinade, banana leaves, and a grill to reproduce the sweet, earthy flavors traditionally gained by cooking in an underground oven.

Provided by J. Kenji López-Alt

Categories Mains Tacos

Time 6h5m

Yield 12

Number Of Ingredients 24

Ingredients

For the Marinade:
1 whole head garlic, separated into individual unpeeled cloves
2 tablespoons (30ml) lard or vegetable oil
1/4 cup achiote (annatto) seeds (1 1/2 ounces; 40g)
2 tablespoons (about 6g) Mexican oregano
3 whole cloves
1 (3-inch) Ceylon cinnamon stick, or a 1.5-inch piece of cassia cinnamon (see note)
2 tablespoons (about 8g) whole black peppercorns
1 tablespoon (about 4g) whole cumin seed
1 tablespoon (about 4g) whole allspice berries
3/4 cup (175ml) bitter (Seville) orange juice, or 1/4 cup (60ml) each lime, orange, and grapefruit juice
1/4 cup (60ml) white vinegar
1 tablespoon (15ml) soy sauce
Kosher salt
For the Pork:
4 pounds (1.8kg) boneless pork shoulder or 6 pounds (2.7kg) bone-in pork shoulder, cut into 2-inch-thick slabs
6 to 8 banana leaves (see note)
2 Roma tomatoes, sliced
1 red or green bell pepper, sliced
1 white onion, sliced
12 bay leaves
To Serve:
Warm corn tortillas
Yucatán-style pickled onions and salsa

Steps:

Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high, cover, and preheat for 10 minutes.
Remove pork from grill and transfer parcels to a deep platter or shallow bowl. Unwrap banana leaves, shred pork with two forks, stir it into drippings, stuff it into tortillas with pickled red onions and salsa, and serve immediately.

Nutrition Facts : Calories 571 kcal, Carbohydrate 23 g, Cholesterol 138 mg, Fiber 4 g, Protein 39 g, SaturatedFat 13 g, Sodium 596 mg, Sugar 4 g, Fat 36 g, ServingSize Serves 8 to 12, UnsaturatedFat 0 g

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