Instant Pot Garlicky Cuban Pork Recipe

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Yvonne Published: December 22, 2020 Modified: June 1, 2021

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
  • cupgrapefruit,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:

  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 at room temperature for 1 hour or refrigerated as long as overnight.

  4. Transfer to the pressure cooker, add the bay leaf. Cover and cook at high pressure for 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 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:

  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 at room temperature for 1 hour or refrigerated as long as overnight.

  4. Transfer to the slow cooker, add the bay leaf. Cover and cook Low for 8 hours.

  5. Remove pork and shred using two forks.

  6. 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.

Nutrition

  • Calories: 221.20kcal
  • Fat: 10.95g
  • Saturated Fat: 4.44g
  • Trans Fat: 0.44g
  • Monounsaturated Fat: 5.42g
  • Polyunsaturated Fat: 1.00g
  • Carbohydrates: 3.82g
  • Fiber: 0.79g
  • Sugar: 1.42g
  • Protein: 27.74g
  • Cholesterol: 92.53mg
  • Sodium: 396.49mg
  • Calcium: 33.41mg
  • Potassium: 519.01mg
  • Iron: 3.84mg
  • Vitamin A: 10.93µg
  • Vitamin C: 10.57mg
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