Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)

1. Place orange juice, white onion, 1/2 cup lemon juice, achiote paste, 1/4 cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade smooth.

2. Rub pork with salt and black pepper; place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator gently rocking. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter; reserve cooking juices in pressure cooker.

3. Prepare habanero sauce while pork is cooking. Combine habanero chiles and red onion in a gravy boat. Add warm water, 1/4 cup lemon juice, and 1/4 cup white vinegar. Season with sea salt, pepper, and dried oregano; stir until well combined.

4. Shred pork with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

Cook's Notes:

For even more intense flavor, if you have the time, cover pork with annatto sauce and marinate for about 8 hours.

Be careful when handling the habanero chiles as they are very spicy. You might want to wear gloves.

Watch the recipe video in Spanish on my blog: Gaby Cervello

Editor's Note:

Achiote paste can be found in most Mexican markets.