Cochinita Pibil - Instant Pot
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 10
Ingredients
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground cloves
  • 6 large garlic cloves, minced
  • ½ cup finely chopped onion
  • 1 orange, juiced
  • 2 limes, juiced
  • 2 lemons, juiced
  • 1 small pork roast, about 5 pounds (I used a bone in butt, although I think shoulder would be better)
  • 2 cinnamon sticks
  • Pickled pink onions, for garnish
  • Sliced avocado, for garnish
Instructions
  1. Combine all of the spices, the garlic, and the onion with the citrus juices in a small covered container and shake well. Place the roast in the Instant Pot and add the cinnamon sticks. Pour the mixture over the top and then cover, close, and set to cook on the pressure cooker setting at high for 90 minutes.
  2. Once the pressure has released naturally, remove the roast, and cut into large chunks so that it can cook enough for you to chop/shred the meat. Discard and fat or bones, and skim as much fat as possible from the juices in the Instant Pot. Return the shredded meat to the juices in the Instant Pot and cook for an additional 30 minutes on the pressure cooker high setting.
  3. Serve over rice or with tortillas to make street tacos. Garnish with pickled pink onions and avocado.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2019/07/cochinita-pibil-or-my-version-of-it-in-the-instant-pot/