Instant Pot Cuban Mojo Pork Food
INSTANT-POT MOJO PORK
In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300 degrees F oven for 4 to 5 hours.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Lime Recipes
Time 1h40m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 19.1 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 6.7 g, Sodium 443.8 mg, Sugar 1.5 g
INSTANT POT CUBAN MOJO PORK
This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.
Provided by Gabriela Rodiles
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
- For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
- When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
- Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
- Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
- Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.
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- Cut the pork into four equally sized pieces. In a well-oiled skillet over medium heat, cook the pork in batches as needed until it is fully browned on both sides, about 7 – 10 minutes per side. Add the browned pieces to the stainless steel insert of the Instant Pot, making sure they sit below the max fill line.
- Add all of the remaining ingredients for the pork except the bay leaves to a wide mouth Mason jar or blender pitcher. Blend until completely smooth in the jar with an immersion blender or using your blender.
- Nestle the bay leaves in with the pork and pour the marinade over the top. Close the Instant Pot lid and set the cook time for 60 minutes at high manual pressure with the “keep warm” feature set to “off”. Once the cooking time is complete, let the pork natural release for 30 minutes, then manually release the very little remaining pressure.
- Use tongs or a slotted spoon to transfer the cooked pork to a plate carefully, since it will be very tender and likely to break up as you attempt to remove it from the cooking liquid. Let the meat rest for 10 minutes or so, until cool enough to handle. (I like to use that time to make the extra mojo dipping sauce). Using gloved hands or two forks, gently pull apart the pork until it is in chunks or as shredded as you like, transferring it to a mixing bowl as you go.
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- 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.
- 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.
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