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Make this traditional Mexican favorite in your pressure cooker: Achiote Pork Ribs
Puerco Pibil, also known and Cochinita Pibil is a very popular dish from the Yucatán Peninsula. Tender chunks of pork are slow roasted with a mix of dried herbs, citrus juices, achiote (annatto seeds) and vinegar. It is customarily roasted in a “pib,” the Mayan word for ground oven or cooking pit. It is designed to trap heat and cook, steam or smoke large amounts of food under a cover of hot stones for hours.
In light of Hispanic Heritage Month, I decided to recreate a pibil dish with pork ribs. According to a new research conducted by the National Pork Board, pork ribs and pork chops are the protein of choice for Hispanics during grilling season. The research also revealed that pork is the protein of choice in Hispanic demographics and that shoppers statistically spend more in-store when ribs and chops are in their basket.
Because I don’t own a ground oven or have hours and hours to wait for a tender pork dish, I decided to use the next best thing, my Instant Pot. If you don’t own an Instant Pot, don’t worry. This recipe can be easily prepared in a slow cooker or large Dutch oven. Pork is extremely flavorful and a very accessible protein, which allows consumers to cook it in a variety of ways.
Related recipe: Smoky Chipotle Coffee Pork Chops
This achiote marinade can be used with other cuts of pork. You can use pork loin if you are feeding a large crowd. You can also shred and serve in tacos or tostadas. This time, I decided to use ribs and serve with a side of white rice. It was the perfect weekend dinner for a small group. No fuss and minimal cooking prep.
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Ingredients
- 2 teaspoons ground cumin
- ½ teaspoon ground cloves
- 1 teaspoon ground black pepper
- ½ cup ground achiote (powder or paste)
- 3 tablespoons vinegar
- ¾ cup white onion, roughly chopped
- 3 garlic cloves
- 1 teaspoon dried oregano
- 2 dried bay leaves
- 2 teaspoons salt
- 3 tablespoons olive oil
- 2 ½ cups orange juice
- 3 1/2 pounds pork ribs
- banana leaves
Instructions
- Combine cumin, cloves, pepper, achiote, vinegar, onion, garlic, oregano, bay leaves, salt, olive oil and orange juice in a blender container. Blend until smooth.
- Place pork ribs in a large resealable bag and pour in the achiote mixture. Refrigerate overnight.
- Line Instant Pot with banana leaves and add marinated pork ribs with liquid. Fold banana leaves over ribs. Close Instant Pot and set it to sealing. Press the “Pressure Cook” button and set the time for 40 minutes on high pressure.
- After pressure cooking for 40 minutes, allow for 30 minutes for natural pressure release. After 30 minutes of natural pressure release, you can release any remaining pressure by setting the knob to venting. Open Instant Pot and carefully remove Achiote Pork Ribs using tongs. Serve with a side of white rice.
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