Cochinita Pibil (Yucatán-Style Pulled Pork)
Traditionally, this Yucatán-style pork is cooked all day in a pit, but a pressure cooker gets it on the table much quicker. Cooking the pork wrapped in banana leaves is optional but adds an authentic grassy note.
To make ahead
Refrigerate pickled onion (Steps 4-5) for up to 1 week.
6-qt. electric pressure cooker (or see Oven Variation)
Preheat oven to 300 degrees F. Pour 1 cup of water into a 6-quart heavy pot, then line it with two banana leaves (or 12-by-18-inch pieces of parchment paper): one covering the bottom (let it go up the sides), the other leaf across the first one. Add the pork in a single layer and drizzle with any juices from the bowl. Fold the leaves (or paper) closed. Tightly cover and roast until very tender, about 2 1/2 hours. Continue with Steps 4-8, reducing the liquid in the pot on the stovetop in Step 7.
Banana leaves can be used to wrap foods before barbecuing, baking or steaming, lending a subtle sweet flavor and aroma to whatever is folded inside them. They're sold frozen and fresh at Asian and Latin American markets.