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Pressure Cooker Cochinita Pibil (Yucatecan pit cooked pork)


  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6-8 servings 1x

Description

Pressure Cooker Cochinita Pibil – Yucatecan pit cooked pork in the pressure cooker. A classic of Mexican cuisine, sped up in the pressure cooker.


Scale

Ingredients

  • 1 teaspoon vegetable oil
  • 1 medium onion, peeled and sliced
  • 1/2 teaspoon kosher salt
  • 15 ounce can fire roasted diced tomatoes
  • Half of a 3.5 ounce package of achiote paste
  • 1/4 cup orange juice (juice of 1 orange)
  • 1/4 cup cider vinegar (or lime juice)
  • 2 teaspoons kosher salt
  • 3 pounds pork shoulder roast, cut into 1 1/2″ strips (sold at my grocery store as “western ribs”)
  • 2 teaspoons kosher salt
  • 1/2 cup water
  • Two 10 inch by 24 inch pieces banana leaf (optional)

Instructions

  1. Saute the salsa: Heat 1 teaspoon vegetable oil in a large saucepan over medium-high heat until shimmering. Add the sliced onion, sprinkle 1/2 teaspoon kosher salt on the onion, and saute until just starting to soften, about 3 minutes. Add the diced tomatoes to the pot, bring to a boil, then reduce the heat to low and simmer while you prepare the rest of the ingredients.
  2. Rub the ribs with achiote marinade: Put the achiote paste in a large bowl with the orange juice, cider vinegar and 2 teaspoons kosher salt. Using a fork, mash and stir the achiote paste into the liquid until thoroughly mixed. Remove one tablespoon of the achiote marinade and stir it into the simmering tomatoes. Sprinkle the pork strips with 2 teaspoons kosher salt, then add to the bowl with the achiote marinade and toss until the ribs well coated.
  3. Pressure cook the pork: Put 1/2 cup of water into the pressure cooker. Then put one piece of banana leaf in the cooker, and put the second piece across it to make an X. Put the pork in the middle of the banana leaves. Put the simmered tomatoes and onions on top of the pork, then fold the banana leaves over the pork and tuck them in underneath it. Lock the lid on the pressure cooker. Cook at high pressure for 60 minutes in an electric PC or 50 minutes in a stovetop PC, with a natural pressure release, about 20 minutes.
  4. Serve the pork: Open up the banana leaves and remove the pork, tomato and onions to a platter. (For a nice presentation, use one of the banana leaves to line the serving platter.) Spoon a couple of ladles of the liquid in the pot over the top of the pork, and serve.

  • Category: Pressure Cooker
  • Cuisine: Mexican
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