Cochinita Pibil - Fast Food Style

Ingredients

While the original Cochinita Pibil is traditionally slow-cooked in banana leaves, our fast food version takes a shortcut by using a pressure cooker to achieve the same tender and flavorful pulled pork. Additionally, we have simplified the marinade and adjusted the cooking time to make it more suitable for a fast-paced culinary experience. We alse have the original recipe for Cochinita pibil, so you can check it out.

• 2 pounds (900g) pork shoulder, cut into chunks 2 pounds (900g) pork shoulder, cut into chunks
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1/2 cup (120ml) lime juice 1/2 cup (120ml) lime juice
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine orange juice, lime juice, minced garlic, achiote paste, cumin, oregano, cinnamon, salt, black pepper, and cayenne pepper (if using). Mix well to form a marinade.
2. 2.
   Place the pork shoulder chunks in a large resealable bag and pour the marinade over the meat. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a pressure cooker over medium-high heat. Remove the pork from the marinade, allowing any excess marinade to drip off, and add it to the pressure cooker. Brown the pork on all sides for about 5 minutes.
4. 4.
   Pour the remaining marinade into the pressure cooker and secure the lid. Cook on high pressure for 1 hour.
5. 5.
   Once the cooking time is complete, carefully release the pressure according to the manufacturer's instructions. Use two forks to shred the pork into smaller pieces.
6. 6.
   Heat a skillet over medium heat and add the shredded pork. Cook for an additional 5 minutes, stirring occasionally, to allow the flavors to meld together.
7. 7.
   Serve the savory pulled pork in warm tortillas and garnish with your favorite toppings such as diced onions, fresh cilantro, and a squeeze of lime juice.

Treat your ingredients with care...

• Achiote paste — Achiote paste can be found in Latin American grocery stores or online. If unavailable, you can substitute it with a mixture of paprika, cumin, and annatto powder for a similar flavor.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you don't have a pressure cooker, you can slow-cook the pork in a covered Dutch oven at 325°F (160°C) for 3-4 hours until tender.
• Leftover pulled pork can be stored in the refrigerator for up to 3 days and used in various dishes like sandwiches, quesadillas, or salads.

Serving advice

Serve the savory pulled pork tacos with a side of Mexican rice, refried beans, and a refreshing salsa verde for a complete fast food experience.

Presentation advice

Arrange the tacos on a platter, garnish with fresh cilantro leaves, and serve with lime wedges on the side for an inviting presentation.