Pressure Cooker Puerco Pibil (Yucatecan Shredded Pork)
A classic and unforgettable Yucatecan Mexican dish, modified here for an electric pressure cooker. Scratch-made with wonderful ingredients, plus a smoky twist.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg pork shoulder
- 2 tbsp whole annatto (see note)
- 1.5 tsp cumin
- 1 tsp coriander seed
- 1 tsp oregano (Mexican, if you can find it)
- 1/2 tsp allspice berries ((~14-16 berries))
- 1/2 tsp black peppercorns
- 2 cloves
- 1 small bay leaf
- 1/2 tsp salt
- 2 inch piece cinnamon ((preferably true cinnamon, not cassia))
- 3/4 cup seville orange juice ((or 1/4 cup each orange, lime, and grapefruit juice))
- 2 roma tomatoes (halved)
- 1/2 red bell pepper (sliced)
- 1/2 tsp ground chipotle powder
- banana leaves
- tortillas ((I prefer corn))
- smoky dried chili salsa ((aka k'uut bi ik - see note))
- quick pickled red onions
- guacamole
Instructions
- 1
Cut the pork shoulder into several large pieces. Cut across the grain of the muscle so that the cooked shredded pork isn't too long.
- 2
Combine all of the dry ingredients for the marinade in a spice grinder or mortar and pestle. Grind until you've obtained a fine powder.
- 3
Combine the Seville orange juice and spice powder to form a rub/marinade. Pour this over the pork and ensure that it's evenly covered. Marinade for a minimum of 2 hours or up to overnight.
- 4
Line the bottom of the pressure cooker (see note below for slow cooker option) with one banana leaf and a splash of water.
- 5
Lay two large banana leave segments perpendicular to each other on a flat surface.
- 6
Place a piece of the marinated pork on the banana leaves, then some tomato and pepper and a little bit of the chipotle powder. Repeat with the remaining portions, then bundle the banana leaves around everything and tie them closed with kitchen string (or use toothpicks to pin the leaves together at the top).
- 7
Place the wrapped pork in the pressure cooker (I used an Instant Pot). Close and cook on manual for 40 minutes. Release naturally, or wait 10 minutes and do a quick release if you're pressured for time. Pun intended.
- 8
Remove the pork from the banana leaves and shred. Serve as you like, though I personally love it in tacos with pickled red onions, smoky dried chili salsa, and guacamole. See notes for related recipes.