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.
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Don’t have an instant pot? I’ve got slow cooker directions below too!
My Instant Pot obsession continues. 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.
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. – like guacamole, pico de gallo, or pineapple salsa.
Reader
Love
Just tried this and it’s one of the best meals I’ve made in the Instant Pot since we got one a couple of years ago. I would describe it as an incredibly flavorful carnitas-esque treatment of pork with a depth of flavor that is unique. Thanks so much!
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Ingredient notes
See the recipe card below for the amounts and directions.
- Boneless Pork Shoulder – You can also use pork butt for this recipe.
- Garlic
- Lime + Grapefruit
- Olive Oil
- Brown Sugar
- Spices – Oregano, Cumin, Bay Leaf, Salt
How to Make It
- Make the marinade: Combine garlic, grapefruit juice, lime juice and zest, oil, brown sugar, oregano, cumin, and salt in a blender or food processor. Blend until combined. Add the mojo marinade to a ziplock bag, along with the bay leaf and pork.
- Marinate the pork: Let sit at room temperature 1 hour, or overnight in the fridge.
- Pressure cook: 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 valve 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.
- Release the pressure: 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.
- Reduce the cooking liquids: Press the “SAUTE” button and boil the cooking liquids for 5 minutes to reduce them a bit. Skim off any extra fat.
- Shred the pork: Meanwhile, shred the pork using two forks. Toss the shredded pork with about 1 cup of the cooking liquids and salt, to taste.
- Serve: Enjoy in tortillas with your favorite toppings (suggestions below).
Recipe Tips
- 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.
How to Serve
You can eat this Instant Pot Cuban Mojo Pork taco-style in tortillas, with your favorite toppings.
Or, if you’re going the low carb route, you could 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 these sheet pan cubano sandwiches.
Topping Ideas
For me, the pickled onions are a must. I love having them on hand for topping all kinds of things – salads, Instant Pot Split Pea Dal, Chicken Gyro Bowls, Migas. Plus, you can make them up to two weeks ahead of time. In truth, I normally have a jar in my fridge at all times.
What to Serve with Mojo Pork
How to Make Ahead and Store
Cuban mojo pork will last in the fridge for up to five days. Store it in an airtight container. It can also be frozen for up to three months. I like portion the cooked pork into individual freezer bags and freeze them flat.
Recipe FAQs
Cooking mojo pork requires a long cook time for the meat to become tender. If you find that your meat is tough, you may need to cook it a bit longer. Place the lid back on your pot and cook for 5 minutes longer. Repeat the process if you still find that your meat is tough.
Unlike more lean cuts of pork, like the chops and tenderloin, pork shoulder becomes more tender the longer it cooks. So even if you cook it a bit too long, it won’t become dry or rubbery.
You can also use pork butt for this recipe. You want something with a good amount of fat. Lean cuts, like a pork tenderloin, will not become fall apart tender, which is what you want for this cuban pork.
Erin’s wine pairings
- Pinot Noir – The 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.
More taco recipes
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Full Recipe
Instant Pot Mojo Pork Recipe
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
This post was originally published in 2018. It was updated in 2023. The instant pot cuban pork recipe remains the same. Enjoy!
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