Instant Pot Mojo Pork cooks up so tender and delicious with the help of your electric pressure cooker. The tangy citrus marinade is loaded with delicious spices and makes for the most flavorful meat that’s perfect for piling into tortillas.
My Instant Pot obsession continues guys…. I honestly don’t know how I ever lived without it. For years I’ve been making this cuban mojo pork, but it has never come out so flavorful, tender and juicy until I made it in my pressure cooker. Not to mention, it cooks in a quarter of the time.
This recipe for Instant Pot Cuban Mojo Pork could not be simpler. To make the marinade, just juice up a grapefruit and lime, throw that into a blender with a bunch of garlic, cumin, brown sugar and oregano and then just give it a good run, until the garlic is incorporated. At this point, your kitchen will smell like absolute heaven…
Then, add that yummy marinade to a large ziploc bag and pop in your quartered pork shoulder. Let it sit at room temp for an hour, or leave it in the fridge overnight to really let those flavors soak in. When you’re ready to cook, Just throw the entire contents of the bag into your Instant Pot, set it to seal, and let it cook away for 80 minutes.
Tips for Making Instant Pot Mojo Pork:
- Cut your pork shoulder into four pieces. Not only will it cook faster this way, but also there will be more surface area for all that yummy marinade to soak into.
- Be sure to give it time to marinate before cooking. I’ll either give it an hour at room temperature, or better yet, leave it to marinate overnight in the fridge.
- Reduce the cooking liquids – After the pork is done, remove it and then cook those liquids down by using the “saute” feature on the Instant Pot. This really concentrates the flavor and is so delicious when it’s tossed with the shredded pork.
- Season one last time – Give it a final taste and sprinkle with more salt if necessary.
Since the Instant Pot makes things totally hands-off, you’ve got plenty of time to sneak in an episode of Real Housewives and still have time to warm those tortillas and chop up any toppings you might want to pile on top.
Might as well go ahead and pop open a bottle of wine while you’re at it too, no?
I chose a Cakebread Pinot Noir to go along with this Instant Pot Cuban Mojo Pork.Cakebread Cellars is one of the most esteemed and successful wineries in California’s famed Napa Valley. And, since its founding in 1973, the winery has earned a reputation for world-class wines and gracious hospitality. The Pinot’s light body, bright acidity, and notes of tart red berries made the perfect match for the warm spices and notes of citrus in the mojo pork.
You can eat this Instant Pot Cuban Mojo Pork taco-style, with your favorite toppings, or try serving it up with some rice and black beans on the side, if you’re going the low carb route, you could even serve it with cauliflower rice. Or, make an amazing taco salad with all the fixings. We had plenty leftover since it was just the two of us, so we had tacos one night, bowls the next and with the rest of the mojo pork, we made cubano sandwiches. You can also freeze any leftovers for up to three months.
Have you had mojo pork before? How do you like to enjoy yours? I’d love to hear in the comments below.
If you loved this Instant Pot Cuban Mojo Pork I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Instant Pot Mojo Pork Recipe
Instant Pot Cuban Mojo Pork
- 3 1/2 pounds boneless pork shoulder (cut into four pieces)
- 8 garlic cloves
- 1 grapefruit (juiced)
- 1 lime (zested and juiced)
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons brown sugar
- 2 teaspoons dried oregano (or ½ tablespoon fresh oregano)
- 2 teaspoons ground cumin
- 1 Tablespoon kosher salt
- 1 bay leaf
- Hot sauce
- Lime Wedges
- In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, oil, brown sugar, oregano, cumin, and salt; process until blended.
- Add this mixture to a ziplock bag, along with the bay leaf and pork.
- Let sit at room temperature 1 hour, or refrigerated as long as overnight.
- When ready to cook, place the pork and marinade in the Instant Pot. Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and make sure the steam release knob is in the “sealing” position.
- Press the “MANUAL” button and set Instant Pot for HIGH pressure for 80 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
- Once the 80 minutes are up, allow the pressure to release naturally. Open the lid.
- Remove the pork from the Instant Pot, leaving the cooking liquids in the pot.
- Press the “SAUTE” button and boil the cooking liquids for 5 minutes to reduce them a bit. Skim off any extra fat.
- Meanwhile, shred the pork using two forks.
- Toss the shredded pork with about 1 cup of the cooking liquids. Season with salt, to taste.
- Serve in tortillas with cilantro, avocado, hot sauce, salsa and lime.
Slow Cooker Instructions:
- Follow steps 1-3 above.
- Place pork in slow cooker and cook on low for 8 hours.
- Once the cooking time is up, remove the pork from the slow cooker.
- Taste the cooking liquids for flavor. If bland, or watery, transfer to a pot on your stove, set over medium-high heat, and boil it down for 7-10 minutes. Season with salt, to taste.
- Meanwhile, shred the pork using two forks.
- Toss the shredded pork with about 1 cup of the cooking liquids.
This post was sponsored by Cakebread Cellars. All opinions stated are my own.