Best 3 Instant Pot Cuban Mojo Pork Recipes

INSTANT-POT MOJO PORK

Steps:

• Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
• Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
• Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
• Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.

PRESSURE COOKER GARLICKY CUBAN PORK

Steps:

• In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).
• Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).
• When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.
• Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you'd like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.
• Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous-1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

INSTANT POT MOJO PORK

Steps:

• To make the spice blend, stir together the cumin, paprika, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
• Set aside.
• Press SAUTE on the Instant Pot.
• When HOT, add oil and swirl to coat inner pot.
• Add the onion and cook, stirring regularly, until softened, about 3 minutes.
• Stir in the garlic and cook, stirring the entire time, for 30 seconds.
• Press CANCEL.
• Add the pork and 1 cup of the orange juice.
• Stir to combine.
• Sprinkle the seasoning blend over the pork.
• Close and lock the lid.
• Turn the pressure release valve to SEALING.
• Press MANUAL high pressure and adjust the cooking time to 40 minutes.
• When cooking time has finished, let the pressure release naturally for 15 minutes.
• Carefully turn the pressure release valve to VENTING, to release any remaining pressure.
• Unlock and remove the lid.
• Remove the pork to a bowl.
• Shred with two forks.
• Skim fat from the cooking liquid and discard any chunks of fat.
• Press CANCEL.
• Press SAUTE, and bring the cooking liquid to a boil, stirring regularly, until liquid has reduced to 1 cup, about 10-15 minutes.
• Press CANCEL.
• Stir in the remaining ¼ cup orange juice and the lime juice.
• Return pork to cooking liquid, and toss to coat.
• Serve with fresh cilantro.