Instant Pot Garlicky Cuban Pork

Name: Instant Pot Garlicky Cuban Pork
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Yield: 10 servings
Ingredients: 3 lb boneless pork shoulder blade roast; 6 cloves garlic; juice of 1 grapefruit; Juice of 1 lime; 1/2 tablespoon fresh oregano; 1/2 tablespoon cumin; 1 tablespoon kosher salt; 1 bay leaf; Lime wedges; chopped cilantro; hot sauce; tortillas; salsa

User Reviews

4.8

117 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
1 hr
Total Time
2 hrs 40 mins
Servings
10 servings
Calories
213 kcal
Course
Dinner
Cuisine
Cuban

Instant Pot Garlicky Cuban Pork

Iris Warren

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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.

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Ingredients

Servings

3 lb boneless pork shoulder blade roast (lean, all fat removed)
6 cloves garlic
juice of 1 grapefruit (about 2/3 cup)
Juice of 1 lime
1/2 tablespoon fresh oregano
1/2 tablespoon cumin
1 tablespoon kosher salt
1 bay leaf
Lime wedges (for serving)
chopped cilantro (for serving)
hot sauce (for serving)
tortillas (optional for serving)
salsa (optional for serving)

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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.

Notes

Modified from Dinner in an Instant (affil link)

Nutrition Information

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Serving 3.3oz Calories 213kcal (11%) Carbohydrates 2.5g (1%) Protein 26.5g (53%) Fat 9.5g (15%) Cholesterol 91mg (30%) Sodium 440.5mg (18%) Fiber 0.5g (2%) Sugar 1.5g (3%)