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pork pibil hot in the pressure cooker with banana leaves

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!
Course Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 10 minutes
Servings 6 Servings


  • 8 quart pressure cooker


  • 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 11x14 each


  • 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


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.