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Ingredients (Makes 10-12 servings)
½ of a 3 oz. package of achiote paste
¼ teaspoon whole allspice
3 garlic cloves, peeled
½ white onion, coarsely chopped
1 Mexican cinnamon stick or ½ teaspoon powdered
1 tablespoons dried Mexican oregano, roasted
¼ tablespoon cumin seeds
¼ teaspoon of cloves whole or 1/8 teaspoon
½ teaspoon dried chile powder (optional)
1 tablespoon salt
1 cup of fresh orange juice
½ cup apple cider vinegar
4 pounds pork butt cut 4 pieces
This recipe is a Yucatecan classic and should be a part of every Mexican culinary repertoire.
Combine all the ingredients except the meat and blend until mixture is smoothly puréed. Place the pork butt in a stock pot and add the puré. Marinade for at least 1 hour or, even better, overnight in the refrigerator.
Place the pork butt and marinade in a pressure cooker and bring to high heat. When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes. Take off the heat allow the orange pressure regulator to go down. Remove the lid and using a potato masher, shred the meat.
1 red onion, finely chopped
1 or 2 Scotch Bonnet or Habanero chiles finely chopped
¼ cup apple cider vinegar
1 whole all spice
1 pinch of salt
The Xni-Pec garnish is a staple in Yucatecan cuisine.
Mix all the ingredients and allow to rest or marinade for at least 10 minutes. Serve in a small dish alongside the cochinita with fresh tortillas prepared with a tortilla press and a comal.
For more delicious recipes visit www.imusausa.com
For video on how to use a pressure cooker video click here.