Pressure Cooker Pork Pibil

Pressure cooker pork pibil! That’s what I am talking about! I love cochinita pibil, but hesitate waiting nine hours for the oven roasted method. Before you ask, yes, this pork pibil recipe can be prepared in an electric pressure cooker. I have traditional stove top pressure cookers and I am happy with that.

Are you from the Yucatan?

No! My family is from Monterrey, Nuevo Leon, Mexico. One thing I am, is very passionate about authentic and traditional Mexican food. I would never consider myself an authority on the subject. In my defense, I have studied, developed and prepared hundreds and hundreds of Mexican recipes. Some very traditional and some a little twisted! Lol! My point of view is to teach you how to use authentic ingredients. Dive right it and don’t be afraid to cook with unfamiliar ingredients. If I am not happy with the results of a recipe, I won’t share it until I get it right.

Adapt And Go Forward!

Many times I find myself looking for Mexican ingredients and they are not available. Does that stop me from preparing a recipe? No! Traditional sour oranges used in authentic cochinita pibil are nearly impossible to find. Simply substitute with navel oranges and limes to create those flavors of sour orange. Done! I hope to someday try real deal pibil in Merida!

Online Food Sources

There are countless sources online where one can purchase Mexican food ingredients. I found a new source for dried chiles recently. I am not affiliated with them or getting paid in any way. Their name, Toluca Foods out of Georgia. The prices are very reasonable and the chiles are soft, clean and in resealable bags. Perfect!

The Best Tip!!

If there is one tip I could share, is to prepare red chile sauces and adobos ahead of time! I would even suggest freezing them for a few weeks. The flavors bloom and concentrate after a few weeks. Once you defrost them, just cook them in a pot at a steady simmer for a few minutes to thicken it back up.

Do I Have To Use The Banana Leaves?

If you want the flavors of a more authentic pork pibil, then yes! The banana leaves impart flavor into the pork that is very distinct. They can be found in most Mexican or Hispanic markets in the freezer section. They should be softened ahead of time before using them, but not absolutely necessary. If you were preparing tamales with the leaves, they would definitely need to be softened by pressing them gently on a flat hot surface.

It’s All About The Garnishes!

I am a fan of garnishes! Especially when it comes to Mexican food. Pibil is delicious, but 10 times more delicious with those pickled red onions and roasted habanero garlic salsa.

It’s About Learning Most Of All!

A traditional dish from the Yucatan area are called panuchos. It is a homemade corn tortilla corn tortilla that is stuffed with black beans and then fried before being topped with meat and fresh garnishes. Why not just add the beans to the top of tortilla? It’s about learning the techniques and traditions for me. Plus it’s fun to learn!

Pressure Cooker Pork Pibil

When you can't wait the nine hours for the oven roasted pork pibil! This is a delicious, must try pressure cooker pork pibil!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Prep Time: 35 minutes

Cook Time: 1 hour 35 minutes

Total Time: 2 hours 10 minutes

Servings: 6 Servings

Equipment

• 8 quart pressure cooker

Ingredients

• Achiote Adobo
• 1 1/2 oz achiote paste
• Juice of 2 large oranges
• Juice of 2 large limes
• 1/4 cup white vinegar
• 3 cloves of garlic
• 1/4 section white onion
• 1/4 cup avocado or grapeseed oil plus more for browning pork
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/3 tsp black pepper
• 1/4 tsp cinnamon
• 1/8 tsp clove
• 3 chile japones or arbol
• Salt to taste
• You Also Need
• 3 pounds pork butt sliced into large chunks
• More salt and pepper to taste
• 2 sections of prepared banana leaves 11×14 each

Instructions

• To the jar of the blender, add all of the ingredients for the achiote adobo. Blend on high until very smooth. Taste for salt. Set aside.
• After slicing the pork, season(to taste) with salt and pepper. Cover and refrigerate overnight or for at least 6 hours.
• When ready to cook, bring the pork out at let it sit at room temperature for 45 minutes.
• After 45 minutes have passed. Add 3 tablespoons of oil to the pressure cooker and preheat to medium for 3-5 minutes. Sear and brown the pork pieces in batches and transfer to a plate.
• Once all the pork is browned, add 4 cups of water to the bottom of the pressure cooker. Place one section of banana leave at the bottom of pressure cooker. Add the browned pork. Pour all of the achiote adobo over the top. Cover with remaining banana leave.
• Secure and lock the lid. Turn heat to high. Once the pressure cooker locks and begins to cook under high pressure, reduce the heat to below medium. Set your timer for 45 minutes.
• Once timer goes off, remove pressure cooker from the heat. Let it sit until the safety valve releases. Open and transfer pork to serving dish. Shred the pork and ladle on some of the broth that was left in the pressure cooker.
• Serve with warm corn tortillas, pickled red onions, habanero salsa. Yields 6-8 servings

Notes

Many people like to marinate the pork in the adobo overnight. I prefer to brown and sear my pork for more flavor and then add the adobo.

Slow Cooker Recipe- Follow the instructions. But instead of pressure cooker, you will add the banana leaves, water, seared pork and adobo to the slow cooker. Cover with banana leaves and cook on low for 7-8 hours or until pork is very tender.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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