Name: Instant Pot Garlicky Cuban Pork Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Yield: 10
Cuisine: Cuban
Ingredients: 3 lb pork shoulder blade roast; 6 garlic cloves; ⅔ cup grapefruit; 1 lime; ½ tbsp fresh oregano; ½ tbsp cumin; 1 tbsp kosher salt; 1 bay leaf; lime wedges; cilantro; hot sauce; Tortillas; salsa

How To Make Instant Pot Garlicky Cuban Pork

Perfect pair with rice or with tortilla, this tender Cuban pork is marinated in garlic, cumin, grapefruit, and lime. This has got to be love at first bite!

Preparation: 20 minutes

Cooking: 1 hour 20 minutes

Marinate Time: 1 hour

Total: 2 hours 40 minutes

Serves:

Ingredients

3lbpork shoulder blade roast,boneless, lean, all fat removed
6garlic cloves
⅔cupgrapefruit,freshly juiced
1lime,juiced
½tbspfresh oregano
½tbspcumin
1tbspkosher salt
1bay leaf
Lime wedges,for serving
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 at room temperature for 1 hour or refrigerated as long as overnight.
Transfer to the pressure cooker, add the bay leaf. Cover and cook at high pressure for 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 the 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 at room temperature for 1 hour or refrigerated as long as overnight.
Transfer to the slow cooker, add the bay leaf. Cover and cook Low for 8 hours.
Remove pork and shred using two forks.
Remove liquid from slow cooker, reserving then place the pork back into the slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed. Keep warm until you’re ready to eat.