Achiote Pork Sandwich (Instant Pot)
To continue on with this Yucatán kick, I made shredded pork in traditional pibil achiote marinade, but in an Instant Pot instead of banana leaves. While you won’t get the flavor that the banana leaves give, the Instant Pot is going to infuse the pibil marinade into the pork, making it flavorful and tender in a fraction of the time. If you don’t have a pressure cooker, you can prepare the pork in a crockpot or in the oven; low and slow.The sandwich part of this recipe consists of toasted telera or kaiser rolls; top side spread with mayo, bottom side with refried black beans. A heaping pile of the pork is layed upon the beans, then topped with sliced tomatoes, white onions, and cilantro. This pork also makes great tacos!
Equipment
- blender
- instant pot
Ingredients
Achiote Pork
- 4 lbs pork shoulder cubed
- 1 1/2 cups orange juice
- 2 tbsp lime juice
- 2 tbsp vinegar
- 2 oz achiote paste
- 10 black peppercorns
- 2 garlic cloves
- 1/4 medium white onion
- 1/2 tsp salt
- 1/2 tsp Mexican oregano
- 2 bay leaves
For the Sandwich
- Telera or Kaiser rolls toasted
- refried black beans
- tomatoes thinly sliced
- mayonnaise
- white onion thinly sliced
- cilantro
Instructions
- Place all of the marinade ingredients in a blender.
- Purée until smooth.
- Place the pork with all of the marinade in an Instant Pot. Turn the settings to pressure cook on high for 60 minutes. Place the cover on and push start.
- Release the pressure. Turn the function to Sauté on high.
- Cook the pork down for another 10-15 minutes until almost all of the liquid has evaporated. The pork should be shredded.
Sandwich Assembly
- Spread mayonnaise on the top half of the toasted roll and refried black beans on the bottom half.
- Place a healthy amount of the achiote pork on top of the beans. Top the pork off with sliced tomatoes, white onions, and cilantro.
