This post is sponsored by the National Pork Board

Pork in Achiote is for an easy recipe version of Cochinita Pibil, tender shredded pork that has been cooked with an exquisite Achiote marinade.

During the final months of the year, I often think of the dishes that are made in Mexico to celebrate the holidays and enjoy time together with family during the cold season. Most of the time, pork is the main ingredient in these dishes. It’s very versatile, and on top of having a delicious flavor on its own, it also works very well with the added flavors of marinades, rubs, and seasonings. One particular pork dish that comes to mind is Cochinita Pibil, from the Yucatan Peninsula.

Jump to:

What is Cochinita Pibil?
How do you cook Cochinita Pibil?
How do you serve Cochinita Pibil or Pork in Achiote?
Do I have to cook pork in achiote in the pressure cooker?
Notes & substitutions:
What type of bread should I used for these sandwiches?
How to make Shredded Pork in Achiote Sandwich
📖 Recipe
💬 Comments

What is Cochinita Pibil?

It is a succulent pork dish, prepared using a rich, flavorful marinade that’s made with bitter orange, vinegar, and achiote paste. If you’re wondering if it’s spicy, you don’t have to worry at all. The achiote paste isn’t spicy, but it does add a wealth of flavor that makes this dish friendly to all palates.

Tip: To achieve the best flavors for this dish, it’s best to marinate the pork meat for at least a couple of hours before cooking. Make sure to rub the achiote mixture all over the meat.

How do you cook Cochinita Pibil?

While Cochinita Pibil is traditionally made in a pit in the ground covered with banana leaves, people nowadays cook it at home in the oven. For this recipe, I’m making it easier by using my pressure cooker, and omitting the use of banana leaves. The end result is still scrumptious!

How do you serve Cochinita Pibil or Pork in Achiote?

Cochinita Pibil is generally served with tortillas in order to make tacos with them. However, it can also be eaten in gorditas as well as in tortas, like in this recipe. Cochinita Pibil Tortas (sandwiches) are common in the states of Tabasco and Veracruz, were they are enjoyed for lunch or dinner. I think that making Cochinita Pibil Sandwiches are a perfect option for enjoying this dish during these modern times. It makes the recipe flexible and scalable, perfect for when your parties and family reunions are virtual or socially distanced.

Do I have to cook pork in achiote in the pressure cooker?

You can cook this recipe for pork in achiote not only using a pressure cooker but also with a slow cooker or on your stovetop. This is one dish that you will add to your recipe rotation, both for its flavor and versatility! Check the instructions for other cooking options in the notes section.

Notes & substitutions:

Pork shoulder works best in this recipe; this cut of meat has more flavors since it has the working muscles as well as some added fat, which enhances the taste of the whole dish.
In case you don’t find pork shoulder, you can use pork butt, pork leg, pork ribs, or a combination of pork loin and pork ribs. Keep in mind that if you choose to use leaner cuts of meat, you will need to add up to 4 tablespoons of lard or oil to the recipe in order to compensate for the lack of fat in the meat.
Achiote Paste is found at Latin stores in the US, or you can buy it online. I do not recommend the use of the Achiote Powder, as it doesn’t really taste the same as the paste, and changes the flavor of this dish.

This recipe is usually prepared using the juice of bitter oranges (Seville oranges), which are known as “naranjas agrias” or “naranjas cuchas” in Mexico. Avoid using the bottled version of Seville orange, as it has too much acidity. The juice has to be slightly sweet and bitter at the same time. Due to the fact that it’s hard to find the right type of oranges, I’m making this recipe easier by using regular orange juice, and adding lime juice to compensate for the sweetness and achieve a flavor that’s comparable to that of bitter orange.

If you want to use ground black pepper instead of peppercorn kernels, you can use ⅓ of a teaspoon of it in this recipe.

What type of bread should I used for these sandwiches?

Cochinita Pibil Tortas are usually made using Bolillos, Telera rolls, or other sandwich rolls (in Veracruz, they use a type of roll that they call “Michas”). If you can’t find Bolillos or Teleras, you can use Kaiser rolls or any other large roll.

One benefit of Cochinita Pibil is that it freezes very well for up to 8 weeks, and it does not lose its flavor over time. You can freeze it in an airtight container, in freezer bags, or vacuum-sealed. Make sure to completely defrost it prior to reheating.

How to make Shredded Pork in Achiote Sandwich

INSTRUCTIONS:

Makes 12 Servings

FOR THE COCHINITA PIBIL:

4 lbs. pork shoulder, cut into 2-in. cubes
1½ cups orange juice
2 tbsp. lime juice
2 tbsp. white vinegar
2 oz. Achiote paste
10 peppercorn kernels, or ⅓ tsp. ground black pepper
2 garlic cloves
¼ of a medium white onion
½ tsp. Mexican oregano
2 bay leaves
½ tbsp. salt

FOR THE SANDWICHES:

12 Telera rolls (or Kaiser rolls)
½ cup refried black beans
6 tbsp. mayonnaise
2 cups shredded lettuce
3 plum tomatoes, sliced
½ of a medium white onion, thinly sliced
Pickled Jalapeños or Habaneros (optional)

DIRECTIONS:

Season the pork with salt and place it inside the pressure cooker.
To make the Achiote sauce, place the orange juice, lime juice, vinegar, Achiote paste, peppercorn kernels, garlic cloves, onion, and oregano in your blender jar. Process until you have a smooth sauce.

Pour this Achiote mixture over the pork, add the 2 bay leaves, then close & lock the lid of your pressure cooker. Cook the meat using the manual option for 45 minutes in the pressure cooker setting.
After the 45 minutes, and once the release valve allows it, remove the lid. Shred the meat, then check to see if it needs more salt. After this, cook for 10 additional minutes in the manual setting with the lid off. This will allow the shredded meat to continue absorbing the Achiote flavor, and also let the sauce thicken a little bit.
To make the sandwiches, start by cutting open the rolls you’re going to use. Spread mayonnaise on one half, and refried black beans on the other. Next, spoon on some of the shredded pork, then top it with some shredded lettuce, one or two tomato slices, and a couple of white onion slices. This pork in achiote sandwich is usually served with pickled jalapeño peppers or pickled habanero peppers, depending on the region. Enjoy!

Other cooking methods:

To cook this recipe using a slow cooker, place the meat inside slow cooker in the same way as in steps 1-3. Next, cook on the Low setting for 8 hours.
To cook in a stove top, use a large Dutch oven or a large pot. Follow the steps 1-3, then turn the heat up until the contents come to a boil, then reduce the temperature so that they simmer. Cook with the lid on for 4 hours until the meat is fork tender. The meat should be easy to shred, and the sauce should have reduced somewhat.

Other Mexican sandwiches (Tortas) in the blog:

PORK CARNITAS TORTA

CLASSIC HAM TORTA (DEL CHAVO)

TAMPICO STYLE TORTA (DE LA BARDA)

STEAK TORTA

SAUSAGES TORTA

Shredded Pork in Achiote Sandwich