Cochinita pibil in a cast iron pot or Instant Pot

After having delicious cochinita pibil in Quintana Roo, I have adapted a few recipes to come up with a good way to make it at home without a digging a fire pit in the garden.

Ingredients
1 pork shoulder, cut into large cubes (about 1.5 kg, 3.5 lbs)
1 pack of achiote paste
1 orange, juiced
1 yellow onion sliced, salt to taste
3 tablespoons of vinegar
1 ziploc freezer bag (optional)
1 package of frozen banana leaves


The night before, make a marinade with the achiote paste, the orange juice, the vinegar, the salt and a bit of water if you think it needs it. Place the pork shoulder, cubed in big chunks, in a ziploc freezer bag and then pour the paste on top. Seal the bag and move it around so that all the meat is covered. Marinate in the fridge overnight.

Three hours before you plan to eat, preheat the oven to 325F. Line a cast iron pan or Dutch oven with banana leaves, leaving some overhang to cover the meat. Place a chopped white onion in the bottom of the pan on the leaves, then drop the meat on top. Seal the meat with the banana leaves and pour 1/2 cup of water over the leaves before placing the lid on top. Put it in the oven for 3 hours.

After 3 hours, remove the lid, the leaves and shred the pork into the sauce using two forks. Serve on warmed corn tortillas or on a fluffy white bun with chopped coriander and pickled red onion.

Instant Pot version

If you are making this in an Instant Pot you can skip marinating the meat (well, maybe you can always skip that, to be honest). Place trivet in the bottom of the pot and add 1 cup of cold water. layer banana leaves along the trivet in a bowl shape and then place the meat wrapped in the achiote, orange juice, vinegar and salt marinade in the pot. Top the banana leaf bowl with a banana leaf lid. Seal the pot and set on High Pressure for 50 minutes. Let the IP release naturally for 20 minutes. Open the pot, lift the banana leaves and scoop out the meat and the sauce, being careful not to lose any sauce in the water underneath. Shred the meat and serve with warm tortillas, pickled red onion, chopped coriander, lime and hot sauce. 

For the red onion pickle:
Blanch one finely chopped red onion in boiling water for 30 seconds then drain and cool with cold water.
Toss with lime juice, a bit of vinegar, some Mexican oregano and salt and let sit till it all turns pink.