Cochinita Pibil (Yucatán-Style Braised Pork)
After we got married last September, my husband and I went on a honeymoon to Mexico City and Tulum because, like our pug Neville, we are #foodmotivated! Yes, traveling to eat and explore is kind of our thing and, of course, Mexico City and Tulum are all about the food!
By food, of course, I mean tacos, because have you met me? I’m obsessed with tacos!! In Mexico City we went on not one, but two food tours where we stuffed our faces with literally the best tacos I’ve eaten in my life. I still dream about them every single day. In Tulum, we swam in cenotes - natural, underground swimming pools that were utterly magical - then feasted on more tacos.
In Tulum, it was all about cochinita pibil tacos. Cochinita pibil may sound fancy but it is nothing more than super succulent, tender, citrus and chile-braised pork that’s traditional in the Yucatán Peninsula. It’s typically roasted low and slow in a banana leaf which makes it melt in your mouth.
Since I’ve been missing Mexico and just travel in general like crazy this past year, I decided to whip up a version of cochinita pibil myself. Sadly, I didn’t have a banana leaf on hand to make them super authentic. However, I did have an Instant Pot!
Using just a few ingredients - like achiote paste, garlic and fresh citrus juices - this pork comes together in your Instant Pot in about an hour. You could also use your slow cooker to set and forget it! The result is the most juicy, smoky and flavorful pork you’ve ever tasted. Serve it up in taco format with your favorite fixings to get a true taste of Mexico!
Cochinita Pibil (Yucatán-Style Braised Pork)
Ingredients
4 to 5 pounds pork shoulder, cut into 1 1/2 inch pieces
Juice of 1 orange
Juice of two limes
1 (3.5 oz) package achiote paste
2-3 garlic cloves
1 teaspoon ground cumin
Serve with:
Corn tortillas (or flour-corn blend tortillas, my fav!)
Pickled red onions
Fresh cilantro
Guacamole or avocado slices
Crumbled cotija or queso fresco
Directions
Combine the achiote paste, orange juice, lime juice, garlic and cumin in a blender or food processor. Pulse until combined.
Instant Pot:
Add pork to the bowl of your Instant Pot. Season generously with salt and pepper. Pour marinade over pork and mix until well combined. Cook the pork on manual for 40 minutes, followed by a 15-minute natural release. Remove the lid and shred with a fork. Serve with taco fixings!
Slow Cooker:
Add pork to the bowl of your Instant Pot. Season generously with salt and pepper. Pour marinade over pork and mix until well combined. Slow cook on high for 5 hours or on low for 8 hours. Remove the lid and shred with a fork. Serve with taco fixings!
