Description
This Instant Pot Cuban Pork Recipe features tender shredded pork marinated in a garlic, cumin, and citrus marinade, then cooked to perfection in the Instant Pot.
Yield: 10servings | Serving Size: 3.3oz
Ingredients
3lbboneless pork shoulder blade roast, lean, all fat removed
6clovesgarlic
juice of 1 grapefruit, about 2/3 cup
juice of 1 lime
1/2tablespoonfresh oregano
1/2tablespooncumin
1tablespoonkosher salt
1bay leaf
lime wedges, for serving
chopped cilantro, for serving
hot sauce, for serving
tortillas, optional for serving
salsa, optional for serving
Instructions
- PRESSURE COOKER: Cut the pork in 4 pieces and place in a bowl.
- In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
- Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
- Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
Remove pork and shred using two forks.
Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you’re ready to eat.
- SLOW COOKER: Cut the pork in 4 pieces and place in a bowl.
- In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
- Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
- Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
Remove pork and shred using two forks.
Remove liquid from slow cooker, reserving then place the pork back into slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you’re ready to eat.
Last Step:
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