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| Cook Time | 80 minutes |
| Servings |
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Ingredients
- 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
Ingredients
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Instructions
- But 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.
Nutrition Facts
Instant Pot Garlicky Cuban Pork
Amount Per Serving
Calories 276
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 6g
30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 85mg
28%
Sodium 726mg
30%
Potassium 39mg
1%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
4%
Sugars 1g
Protein 25g
50%
Vitamin A
3%
Vitamin C
12%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
