Instant Cochinita Pibil Recipe

Name: Instant Cochinita Pibil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion, thinly sliced; 3 habanero peppers, sliced; 10 limes, juiced; salt to taste; 3 ounces dried guajillo chile peppers, seeded and deveined; 1 tablespoon vegetable oil; 3 pounds boneless pork shoulder, cut into 1-inch cubes; salt and freshly ground black pepper to taste; 3 cups fresh squeezed orange juice; 1 cup white vinegar; 7 1/2 ounces achiote paste; 1 bulb bulb garlic, peeled

Servings: persons

1 red onion, thinly sliced
3 habanero peppers, sliced
10 limes, juiced
salt to taste
3 ounces dried guajillo chile peppers, seeded and deveined
1 tablespoon vegetable oil
3 pounds boneless pork shoulder, cut into 1-inch cubes
salt and freshly ground black pepper to taste
3 cups fresh squeezed orange juice
1 cup white vinegar
7 1/2 ounces achiote paste
1 bulb bulb garlic, peeled

1
Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate onion-habanero salsa while preparing and cooking the pork.
2
Place guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Soak until peppers are softened, about 10 minutes. Drain.
3
Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper on all sides; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork into a multi-functional pressure cooker (such as Instant Pot(R)).
4
Combine guajillo peppers, orange juice, vinegar, achiote paste, and garlic in a blender; blend until smooth. Pour the sauce over the pork cubes in the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6
Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. Serve with the onion-habanero salsa.

1104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 red onion, thinly sliced, 3 habanero peppers, sliced, 10 limes, juiced, salt to taste, and more.

Yes, Instant Cochinita Pibil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Cochinita Pibil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions