Instant Pot Cochinita Pibil
Experience the tastes of Mexico. These authentic Mexican tacos will surprise your taste buds with their unique mix of sweet, acidic, earthy flavors.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 40 mins
Servings: 16 tacos
- 5 lbs pork shoulder cut into 2 inch strips
for the Sauce
- 2 1/2 cups orange juice pulp free
- 1 1/2 cups distilled white vinegar
- 2.5 oz annatto usually the entire bottle, annatto is also known as achiote
- 1 tbsp kosher salt
- 1/2 tsp ground black pepper
- 3 cloves garlic
- 1/4 yellow onion quartered
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
Place all the ingredients for the sauce in a blender. Add the orange juice, vinegar, onion, and spices and blend all the ingredients together until they are very well mixed.
Add the sauce from the blender to the Instant Pot.
Cook on Manual High Pressure for 60 minutes. Once the cooking time has completed, allow for a 30-minute natural pressure release.
Remove the meat from the pot and shred. Pour some of the liquid from the pot over the shredded meat and allow to marinate in the liquid until ready to serve.
Warm some corn tortillas.
Serve the shredded meat on the tortilla and top with Pickled Red Onion & Habanero Salsa.
Serving: 1taco | Calories: 151kcal | Carbohydrates: 4g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 502mg | Potassium: 377mg | Sugar: 3g | Vitamin A: 1.7% | Vitamin C: 24.7% | Calcium: 2.1% | Iron: 6.6%