Instant Pot Garlicky Cuban Pork

Servings: 10 | Amount Per Serving: A little over 85g

• Calories: 213 | Total Fat: 9.5g
• Carbohydrates: 2.5g | Dietary Fiber: 0.5g
• Sugar: 1.5g | Protein: 26.5g
• Sodium: 440.5mg | Cholesterol: 91mg

• Prep Time: 20mins
• Cook Time: 1hr 20mins (Pressure Cooker)
• Marinate Time: 1hr
• Total Time: 2hr 40mins

Ingredients

• 1) lb boneless pork shoulder blade roast, lean, all fat removed
• 2) 6 cloves garlic
• 3) Juice of 1 grapefruit (about 2/3 cup)
• 4) Juice of 1 lime
• 5) 0.5 tablespoon fresh oregano
• 6) 0.5 tablespoon cumin
• 7) 1 tablespoon kosher salt
• 8) 1 bay leaf

Steps

Pressure Cooker

• 1) Cut the pork in 4 pieces and place in a bowl.
• 2) In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
• 3) Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
• 4) Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
• 5) Remove pork and shred using two forks.
• 6) 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

• 1) Cut the pork in 4 pieces and place in a bowl.
• 2) In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
• 3) Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
• 4) Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
• 5) Remove pork and shred using two forks.
• 6) 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.

Oven

• 1) Preheat oven to 475 degrees F.
• 2) Do not cut the pork, instead leave it whole.
• 3) Cook uncovered for 1 hour.
• 4) Turn oven temperature down to 225 degrees F, tent pork loosely with aluminum foil, and cook until tender, anywhere from 5 to 8 hours depending on the size.

Notes

• 1) Rule of thumb for InstantPot recipes is you need at least 1 cup of liquid for the pot to come up to pressure ( i.e. Make steam).
  In this case, the marinade is also used for the cooking, otherwise there would be no liquid to bring the pot to pressure.
• 2) Substitute grapefruit juice for orange juice.