Instant Pot Garlicky Cuban Pork
User Reviews
4.8
Instant Pot Garlicky Cuban Pork
Description
The recipe prepares lean boneless pork shoulder cut into pieces and marinated in a vibrant mixture of garlic, grapefruit juice, lime juice, oregano, cumin, and kosher salt. The marinade infuses the pork with bright citrus notes and aromatic herbs. After marinating for at least an hour or overnight, the pork is cooked under high pressure in an Instant Pot with a bay leaf, making the meat tender enough to shred easily.
The shredded pork is reheated in reserved cooking liquids to keep it juicy and flavorful. This method yields deeply savory pork with garlicky and citrus undertones, well suited for filling tortillas, served with cilantro, lime wedges, and optional hot sauce or salsa to add freshness and heat.
Serving the pork with tortillas transforms it into a casual meal. The recipe suggests refrigeration during marinating and careful seasoning adjustments after cooking. Leftovers reheat well and retain moisture when mixed with the cooking jus.
Ingredients
- 3 lb pork shoulder blade roast lean, all fat removed, boneless
- 6 cloves garlic
- grapefruit juice about 2/3 cup, juice of 1 grapefruit
- lime juice of 1
- 1/2 tablespoon oregano fresh
- 1/2 tablespoon cumin
- 1 tablespoon kosher salt
- 1 bay leaf
- lime for serving, wedges
- cilantro for serving, chopped
- 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.
Notes
- Marinate pork for at least one hour or overnight to enhance flavor.
- Use lean shoulder and remove visible fat before cooking.
- Reserve cooking juices to keep the shredded pork moist when reheating.
- Serve with lime wedges and cilantro for fresh brightness, and optional hot sauce or salsa for heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
