Instant Cochinita Pibil

• 1 red onion, thinly sliced
• 3 habanero peppers, sliced
• 10 limes, juiced
• salt to taste
• 3 ounces dried guajillo chile peppers, seeded and deveined
• 1 tablespoon vegetable oil
• 3 pounds boneless pork shoulder, cut into 1-inch cubes
• salt and freshly ground black pepper to taste
• 3 cups fresh squeezed orange juice
• 1 cup white vinegar
• 7 1/2 ounces achiote paste
• 1 bulb bulb garlic, peeled

1. Combine onion, habanero peppers, lime juice, and salt in a bowl; cover and refrigerate onion-habanero salsa while preparing and cooking the pork.
2. Place guajillo peppers in a bowl; pour enough hot water over the peppers to cover. Soak until peppers are softened, about 10 minutes. Drain.
3. Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper on all sides; cook in the hot oil until completely browned, 15 to 20 minutes. Transfer the pork into a multi-functional pressure cooker (such as Instant Pot(R)).
4. Combine guajillo peppers, orange juice, vinegar, achiote paste, and garlic in a blender; blend until smooth. Pour the sauce over the pork cubes in the pressure cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6. Remove the pork to a serving dish and shred with 2 forks. Pour the achiote sauce over the shredded pork. Serve with the onion-habanero salsa.

red onion, peppers, salt, guajillo chile peppers, vegetable oil, pork shoulder, salt, fresh squeezed orange juice, white vinegar, achiote paste, garlic

Taken from www.allrecipes.com/recipe/263142/instant-cochinita-pibil/ (may not work)