Cochinita Pibil Lettuce Taco Bar

Picture Yucatán's legendary cochinita pibil — deep red from achiote, fragrant with bitter-orange and warm spices — ready in a fraction of the usual time thanks to the Instant Pot.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Main Course

Cuisine: Mexican

Servings: servings

Calories: 290kcal

Ingredients

2 1/2 lb pork shoulder cut in 3-inch chunks; sub: pork butt, country-style ribs, or boneless skin-on chicken thighs
2 tbsp achiote (annatto) paste sub: 2 Tbsp paprika + 1 tsp cumin + 1 tsp oregano + 1/2 tsp garlic powder
1/2 cup fresh bitter-orange juice sub: 1/4 cup lime juice + 1/4 cup cider vinegar
2 tbsp avocado oil sub: olive oil or melted lard
1 tbsp minced garlic sub: 1 tsp garlic powder
2 tsp dried Mexican oregano sub: Mediterranean oregano
1 tsp ground cumin
1 tsp sea salt
1 bay leaf
1/8 tsp ground cloves
1 cup chicken broth
16 large butter-lettuce or romaine leaves sub: napa cabbage cups or low-carb tortillas
Garnish bar: pickled red onion sliced avocado, radish coins, fresh cilantro, lime wedges, sliced jalapeño, queso fresco crumbs

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Instructions

Make the marinade: Whisk achiote paste, orange/lime juice, oil, garlic, oregano, cumin, salt, cloves, and broth until smooth.
Load the pot: Place pork chunks and bay leaf in the Instant Pot. Pour marinade over, turning meat to coat.
Pressure-cook: Seal lid. Set Manual | High | 45 min. Allow 10 min natural release, then quick-vent the rest. Remove bay leaf.
Shred & reduce: Transfer pork to a bowl; shred with two forks. Switch pot to Sauté | High and simmer juices 5 min until slightly thick. Return pulled pork; toss to glaze. Adjust salt.
Serve taco-bar style: Set out lettuce leaves, pork, and garnishes. Build tacos: lettuce cup → pork → pickled onion → avocado → cilantro → lime squeeze.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 27g | Fat: 19g | Fiber: 2g

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