A great combination of flavours.
I always try and make Pork Pibil a day or two in advance as the longer the meat rests in the juices the tastier it gets. It is perfect for freezing and it tastes much better after a few days. It is tradition to serve it on warm corn tortillas with a topping of red onion pickled. If you do not have a pressure cooker, place all ingredients in an ovenproof casserole with a lid. Cook it covered in the oven at 160 degrees for 2.5 to 3 hours or until the meat falls apart.