Mexican Pulled Pork in Annatto Sauce with Habanero Heat

Name: Mexican Pulled Pork in Annatto Sauce with Habanero Heat
Total time: 110 min
Yield: 2
Ingredients: 2 cups orange juice; 1 white onion, chopped; 0.5 cup lemon juice; 3 oz achiote paste; 0.25 cup white vinegar; 2 Tbsp salt; 2 cloves garlic; 1 Tbsp ground black pepper; 1 Tbsp dried Mexican oregano; 5 lbs pork shoulder roast; salt, freshly ground black pepper to taste; 1 Tbsp lard; 2 cups water; 3 habanero chiles, seeded and sliced; 1 red onion, chopped; 1 cup lukewarm water; 0.25 cup lemon juice; 0.25 cup white vinegar; sea salt, ground black pepper to taste; dried oregano

Discover the flavors of Mexico with this Cochinita Pibil recipe, featuring tender pulled pork cooked in a spicy annatto paste and orange juice sauce, served alongside a fiery habanero sauce.

Recipe Info

Prep Time

110 min

Difficulty

Easy

Servings

Nutrition

calories422kcal

carbohydrates8g

fat26g

fiber1g

protein38g

sodium1334mg

sugar5g

Dinner Mexican

Ingredients

2 cups orange juice

1 white onion, chopped

0.5 cup lemon juice

3 oz achiote paste

0.25 cup white vinegar

2 Tbsp salt

2 cloves garlic

1 Tbsp ground black pepper

1 Tbsp dried Mexican oregano

5 lbs pork shoulder roast

salt, freshly ground black pepper to taste

1 Tbsp lard

2 cups water

3 habanero chiles, seeded and sliced

1 red onion, chopped

1 cup lukewarm water

0.25 cup lemon juice

0.25 cup white vinegar

sea salt, ground black pepper to taste

dried oregano

Directions

In a blender, combine orange juice, white onion, ½ cup lemon juice, achiote paste, ¼ cup white vinegar, 2 Tbsp salt, garlic, 1 Tbsp black pepper, and 1 Tbsp Mexican oregano; blend until a smooth marinade forms.

Season pork with salt and black pepper. Place it in a pressure cooker, adding the lard and the blended marinade on top. Incorporate 2 cups water. Secure the cooker and position the pressure regulator as per the manufacturer's instructions. Heat over high heat until steady steam flow and whistling sound are achieved, approximately 5 minutes. Reduce heat to medium-low or low, allowing the regulator to gently rock for 45 minutes from the whistling start. Release pressure naturally, about 5 to 10 minutes.

Meanwhile, prepare the habanero sauce. In a gravy boat, combine habanero chiles, red onion, warm water, ¼ cup lemon juice, and ¼ cup white vinegar. Season with sea salt, black pepper, and dried oregano; stir well.

Shred the pork using two forks and return it to the pressure cooker. Boil the mixture over medium-high heat until the cooking juices reduce, about 30 minutes.

Serve the pulled pork with the habanero sauce.