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Shredded Pork in Achiote Sandwich

🇲🇽 Mexico · Yucatán

Servings: 12 Prep: 10 minutes Cook: 55 minutes Total: 65 minutes

Ingredients

  • 4 lbs. pork shoulder, cut into 2-inch cubes
  • 1½ cups orange juice
  • 2 tbsp. lime juice
  • 2 tbsp. white vinegar
  • 2 oz. achiote paste
  • 10 peppercorns (or â…“ tsp. ground black pepper)
  • 2 garlic cloves
  • ¼ medium white onion
  • ½ tsp. Mexican oregano
  • 2 bay leaves
  • ½ tbsp. salt
  • 12 telera rolls (or Kaiser rolls)
  • ½ cup refried black beans
  • 6 tbsp. mayonnaise
  • 2 cups shredded lettuce
  • 3 plum tomatoes, sliced
  • ½ medium white onion, thinly sliced
  • Pickled jalapeños or habaneros, optional

Steps

  1. Season the pork with salt and place it in the pressure cooker.
  2. Blend the orange juice, lime juice, vinegar, achiote paste, peppercorns, garlic, onion, and oregano until smooth to make the achiote sauce.
  3. Pour the achiote sauce over the pork, add the bay leaves, then close and lock the pressure cooker lid.
  4. Cook on manual/pressure cook setting for 45 minutes.
  5. Once pressure has released, open the lid and shred the meat. Adjust salt if needed.
  6. Cook uncovered on manual setting for 10 more minutes to let the meat absorb the sauce and the liquid thicken.
  7. Cut open the rolls and spread mayonnaise on one half and refried black beans on the other.
  8. Fill the rolls with shredded pork, lettuce, tomato slices, and onion slices.
  9. Serve with pickled jalapeños or habaneros, if desired.

Source: www.mexicoinmykitchen.com