Next in the Galley: Cochinita Pibil

Combined recipe from here and here. See the fascinating history of the dish here.

Ingredients

1 kilo pork shoulder

achiote paste (Yucateco)

garlic, minced

juice from oranges and limes

cumin powder

peppercorns, whole and ground

salt

bay leaves

banana leaves

1. Mix citrus juices, achiote paste, garlic, ground pepper, cumin, and salt into a marinade and rub over the pork. Let it marinate (ideally overnight). 

2. Add 1 cup of water to the Instant Pot and throw in bay leaves and peppercorns-- this will add aroma to the steam. Use the trivet. 

3. Wrap marinated pork in banana leaves (season with extra salt, pepper, and cumin as desired) and place packages on the trivet. Pressure cook on high for 50-60 minutes then NPR. Pork should be falling apart tender. 

For a Mexican dinner, it should be served with corn tortillas, pickled red onions, and salsa. But we will probably have it with rice.  

Update: Made it, and we had it Mexican style with tortillas, cebollas curtidas, and salsa verde anyway. See the pictures here and here.