Cochinita Pibil with Habanero Salsa

Cochinita Pibil with Habanero Salsa

Mexican Pulled Pork in Achiote Sauce with Spicy habanero Salsa

  • Instant Pot or Slow Cooker
  • Blender
  • Medium Mixing bowl

Habenero Salsa

  • 1 Red Onion (finely diced)
  • 3 Habanero chilies (seeded and sliced)
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • 1 tsp Mexican Oregano
  • 1 cup Hot Water
  • Salt and Pepper (to taste)

Pork Marinade

  • 3 oz Achiote Paste
  • 1 Large Onion (chopped)
  • 2 Tbsp. Lard or Vegetable shortening
  • 2 Garlic Cloves
  • 2 cups Orange Juice
  • ¼ White Vinegar
  • 5 lbs. Boneless Pork Shoulder (Cut into 2 inch pieces)
  • Salt and Pepper (to taste)

Habenero Salsa

  1. Combine the red onion and habanero chilies in a medium bowl. Add the lemon juice, vinegar and water. Season with salt and pepper and oregano. Mix until well combined. Refridgerate at least one hour.

Pork Marinade

  1. Combine achiote paste, onion, garlic, lemon juice, orange juice, vinegar, salt, pepper and oregano in the blender, blend until completly smooth.

  2. Place the cut pork pieces into the instant pot/slow cooker, season with salt and pepper. Add the lard and the marinade onto the pork. Add 2 cups of water and place the lid onto the instant pot/slow cooker. Make sure the release valve is set to close.

Instant Pot Method

  1. Set instant pot to meat/stew setting on High for 70 minutes. Let naturally release for 10 minutes. Shred pork and return to the Instant pot. Now, set the instant pot to saute for 30 minutes with the lid OFF.

Slow Cooker Method

  1. Set slow cooker on low for 8 hours or high for 4 1/2 hours. Once complete, shred with fork place the liquid on the stove and reduce by half, return the liquid back to the slow cooker with the meat and combine.

  2. Serve with warm tortillas and the Habenero salsa

Dinner, Game Day, Holiday, Lunch
Cochinita Pibil, Mexican, Pulled Pork

bread food wood dip

salsa diabla

Salsa Diabla


  • Blender
  • Large Skillet
  • 55 Chiles de árbol ( stemmed but leave the seeds in)
  • 4 Garlic Cloves (peeled)
  • ¼ medium onion (chopped)
  • 1 Roma Tomatoes (chopped)
  • 2 Tbsp. Vegetable Oil (for frying)
  • Kosher Salt (to taste)
  • ¼ cup water ( plus 10 Tbsp.)
  1. Heat oil in a 12” skillet over medium-high heat, cook garlic until lightly brown, 3 minutes. Be carful not to burn the garlic!

  2. Add onion and cook 3-4 minutes, Add chiles and cook 1-2 minutes.

  3. Add tomatoes and 1⁄4 cup water and cook until tomatoes begin to break down, about 8-10 minutes.

  4. Place in a blender with salt and 10 tbsp. water, purée until smooth.

  5. Place salsa into an air tight container

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Salsa Verde

Salsa Verde

Green Salsa

  • Dutch Oven
  • Squeeze Bottle
  • 2 lbs.  Green Tomatillos (husk removed and rinsed)
  • 2 Cloves Garlic (peeled)
  • 2 Serrano Chilies (to taste)
  • 1 Cup Cilantro Leaves
  • ¼ Cup Large Onion (chopped)
  • 1 tsp. Kosher Salt
  • 2 Tbsp. Vegetable Oil
  1. Place the tomatillos,garlic cloves and the serannos into your dutch oven, cover with water about 1 inch above the vegetables.

  2. Place over high heat until it comes to a boil. Turn heat to medium and simmer 10-12 minutes until the tomatillos change their color from bright green to a pale green and are soft.

  3. Once soft and the color has changed, put the tomatillos, garlic and serranos and ½ cup of the cooking liquid into a blender. ( you may start with 1 serrano and add 2nd if you prefer it spicier) Puree until smooth. Once smooth, add in the cilatro onion and salt and blend again. Taste for salt and add more if needed.

  4. Pour out the cooking liquid from your dutch oven and heat on stove over medium heat adding the oil, once hot but not smoking pour in the salsa from the blender and bring to a boil. Simmer over medium heat for 8-10 minutes until it thickens slightly and turns darker in color.

  5. Turn off heat and allow to cool. You can store in air tight container in the refrigerator for about 1-2 weeks. I put it into a squeeze bottle.

Dinner, Game Day, Holiday, Salsa
Carnitas, Salsa, Tacos