Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)

Prepare the Annatto Marinade: In a blender, combine the 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. Blend until completely smooth. (5 minutes)

Marinate the Pork: Generously season the pork shoulder with salt and black pepper. Place the pork in a pressure cooker and rub with lard. Pour the annatto marinade over the pork, ensuring it's well coated. Add 2 cups of water or chicken broth to the pressure cooker. (10 minutes + marinating time)

Pressure Cook the Pork: Close the pressure cooker securely, following the manufacturer's instructions. Heat over high heat until steam escapes steadily, creating a whistling sound (about 5 minutes). Reduce the heat to medium-low, maintaining a gentle rocking of the pressure regulator. Cook for 45 minutes from the start of the whistling sound. Allow the pressure to release naturally (5-10 minutes) before opening the lid. (55-60 minutes)

Prepare the Habanero Sauce (while the pork cooks): In a small bowl, combine the sliced habanero chiles and chopped red onion. Add the warm water, 1/4 cup lemon juice, and 1/4 cup white vinegar. Season with sea salt, pepper, and dried oregano. Stir well to combine. (5 minutes)

Shred and Reduce: Transfer the cooked pork to a large platter. Reserve the flavorful cooking juices in the pressure cooker. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the pressure cooker with the reserved juices. Bring to a boil over medium-high heat and cook uncovered, allowing the juices to reduce and thicken. This will take approximately 30 minutes, resulting in intensely flavorful pulled pork. (35 minutes)

Serve: Serve the Cochinita Pibil hot, accompanied by the habanero sauce. Enjoy in tacos, burritos, sandwiches, or as a main course with your favorite sides.