Dinner for 9
Cochinita Pibil
$8.08for 455 minServes 9
Pressure-cook pork with achiote, citrus juices, garlic, onion, and peppers until tender enough to shred.
Photo: carlsbadcravings.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Pork roast, 4.5 lb$2.49/lb typical | 4.5 lb | $11.21Typical price |
 | Onions, 0.2 lb$1.29/lb typical | 0.2 lb | $0.26Typical price |
 | Garlic, 0.5$0.75 each typical | 0.5 | $0.30Typical price |
 | Poblano and other fresh chiles, 1$0.60 each typical | 1 | $0.60Typical price |
 | Juice, 4.25 oz$0.04/oz typical | 4.25 oz | $0.17Typical price |
 | Lemons and limes, 1.25$0.60 each typical | 1.25 | $0.80Typical price |
| Total for the servings shown | $18.18 | ||
Swaps
- Swap pork roast for beef chuck roastabout $4.50/lb more at typical prices
- Swap onions for red onionsabout $0.20/lb more at typical prices
Pantry staples you likely have
Dried herbs, spices and seasoning blendsVinegarSoy sauceRelish, dressings, steak sauce
Not included in the cost.
- 55 minstart to table
- Mediumdifficulty
- 9servings as written
- $typical cost tier
MexicanDairy-freeBudgetFamilyDinnersInstant Pot
$2.02 per serving$8.08 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 4 1/2 lb boneless pork butt/boston butt
- 1 packages (3 1/2 oz) achiote paste
- 1/2 yellow onion
- 4 cloves garlic
- 1 habanero or jalapeno pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1 tbsp reduced-sodium soy sauce
- 1 tsp mesquite liquid smoke
- 1 tbsp each ground cumin
- 1 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp each ground cloves
Steps
- Cut the pork into large chunks and place them in a pressure cooker.
- Blend or mash the achiote paste, onion, garlic, pepper, orange juice, lime juice, vinegar, soy sauce, liquid smoke, cumin, salt, cinnamon, and cloves.
- Pour the seasoning mixture over the pork and add 1 cup water.
- Cook at high pressure for 30 minutes, then let the pressure release naturally for 10 minutes.
- Shred the pork when it reaches at least 195 F, then stir it into the cooking juices.
Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.
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