Pressure Cooker Garlicky Cuban Pork
This pulled pork is cooked perfectly in my Instant Pot® and shreds easily. It has a delicious flavor from the marinade. I like mine on a roll with a side of cole slaw with extra BBQ sauce (I like Sweet Baby Ray's) on top enjoyed with a Long Drink. The recipe recommends serving it over rice, or tucked into tortillas along with some salsa and avocado to create tacos, which I'm sure would be equally tasty.Found on NY Times website – https://cooking.nytimes.com/recipes/1018851-pressure-cooker-garlicky-cuban-pork
Equipment
- 1 Pressure Cooker
Ingredients
- 8 cloves garlic
- ⅔ cup grapefruit juice from 1 red grapefruit
- 1 lime zest and juice
- 3 Tbs extra-virgin olive oil
- 2 Tbs light brown sugar
- 1 Tbs fresh oregano leaves
- 2 tsp ground cumin
- 1 Tbs kosher salt
- 4-5 lb boneless pork shoulder cut into 4 pieces
- 1 bay leaf
Instructions
- In a blender, combine the garlic, grapefruit just, lime zest and juice, 2 Tbs. of oil, brown sugar, oregano, cumin and salt; process until well blended. Transfer to a large zipper bag or 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, heat the remaining 1 Tbs. 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 might need to do 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 Tbs. water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck on the bottom.) Add the reserved marinade to the pot. Cover and pressure cook on high for 80 min. Let the pressure release naturally.
- Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems too bland or 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, or just let it settle and spoon the fat off the top.
- Shred the meat, using two forks, toss the meat with the jus to taste and serve with cilantro, lime wedges, or hot sauce as you like it.
Notes
I found it a bit salty, but I also used less meat, with the same amount of marinade so I decreased it from 1.5 Tbs. salt to 1 Tbs.
