This Instant Pot Cuban Pork Recipe features tender shredded pork marinated in a garlic, cumin, and citrus marinade, then cooked to perfection in the Instant Pot.
Garlic Cuban Pork in the Instant Pot
I love Cuban food, and this garlicky Cuban pork dish made in the Instant Pot doesn’t disappoint. It’s perfect to serve over a bed of rice with rice and beans, or with tortillas and salsa and avocados for taco night.
This is very similar to my Slow Cooker Pernil. In fact if you don’t have an Instant Pot, you can make it in the slow cooker instead. I’ve even included the instructions for you down below.
And the best thing about this Cuban pork recipe? It makes enough for several meals, it’s gluten free and kid-friendly. Basically, it’s a win all around.
Not to mention that leftovers are great in Cuban sandwiches! So you’re basically getting 2 meals in one.
More pulled pork recipes I love are Italian Pulled Pork Ragu, Filipino Adobo Pulled Pork, Pozole Pork, and Mexican Pulled Pork Carnita Tacos.
Why You’ll Love This Cuban Pork Recipe
Here are a few reasons I love this Instant Pot pork recipe.
- Tender, juicy, and flavorful. The end result of this pork roast recipe is absolutely mouthwatering. Melt-in-your-mouth tender with incredible flavor!
- Easy to prepare. All you need to do is blend the marinade, let the pork chill, and place it in the Instant Pot. The kitchen gadget does the rest.
- Instant Pot or slow cooker. While this is an Instant Pot recipe, I’ve included directions on how to make Cuban pork in the slow cooker below.
What You’ll Need
This tender, juicy Cuban pork is made with just a handful of ingredients. See the recipe card below for measurements.
- Pork – Boneless pork shoulder blade roast is best for this recipe. Remove all fat before beginning.
- Garlic
- Lime & grapefruit juice – Fresh citrus juice is key to the flavor of Cuban prok.
- Seasonings – All you’ll need is oregano, cumin, salt, and a bay leaf to flavor your pork roast.
How to Make Instant Pot Cuban Pork
Cuban pork in the Instant Pot makes an easy and oh-so-tasty dinner.
- Marinate the pork. Blend the garlic, lime and grapefruit juices and seasonings (except the bay leave) until smooth. Pour over the pork in a bowl and marinate for at least an hour.
- Pressure cook. Transfer the pork to the Instant Pot, add the bay leaf, cover and cook on high pressure for 80 minutes. Allow to naturally release.
- Shred pork. Remove the pork to a plate and shred with two forks.
- Keep warm. Transfer the juice from the pressure cooker to a bowl. Place the pork in the Instant Pot and add a cup of the liquid (jus) back. Enjoy!
Can I Make This In The Slow Cooker?
Yes! This Cuban pork recipe also works perfectly in the slow cooker.
Follow the same directions as the Instant Pot version, then place the meat in the slow cooker, add the bay leaf, and cook on low for 8 hours.
Tips for Success
Here are a few tips for making this Instant Pot pork roast recipe.
- Remove fat from the pork. Since we’re selecting a lean pork roast, there shouldn’t be a ton of fat but go ahead and remove all fat from the pork before cutting it.
- Marinate overnight. If desired, you can marinate the pork for longer than an hour and even refrigerate it overnight.
- How do I know when the pork is done? This pork will shred easily once it’s fully cooked. If you want to check the internal temperature to double check, it should reach 145F.
Serving Suggestions
Cubans don’t typically eat their pork with tortillas, instead they eat it with rice and beans like this easy Congri. Or try these quick and easy Cuban style black beans.
Of course, there’s no rules when it comes to cooking. I have family in so many Latin countries, we wind up eating a fusion and making it our own.
I tend to serve this Cuban pork with some tortillas, salsa, cilantro, hot sauce, and lime wedges. Perhaps not the most authentic presentation but so tasty!
Proper Storage
- Fridge. Store leftover Cuban pork in an airtight container in the fridge for up to 4 days. I like to make sure the juice is stored with it, to prevent it from drying out.
- Freezer. Cuban pork can also be frozen. Transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the fridge.
- Reheat. The easiest way to reheat this dish is in the microwave, though larger portions can be reheated on the stovetop. Be sure to keep some of the juices with it, to prevent it from drying out.
More Cuban Recipes You Will Love
Instant Pot Garlicky Cuban Pork
Ingredients
- 3 lb boneless pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic
- juice of 1 grapefruit, about 2/3 cup
- juice of 1 lime
- 1/2 tablespoon fresh oregano
- 1/2 tablespoon cumin
- 1 tablespoon kosher salt
- 1 bay leaf
- lime wedges, for serving
- chopped cilantro, for serving
- hot sauce, for serving
- tortillas, optional for serving
- salsa, optional for serving
Instructions
- PRESSURE COOKER: Cut the pork in 4 pieces and place in a bowl.
- In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
- Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
- Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
- Remove pork and shred using two forks.
- Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you’re ready to eat.
- SLOW COOKER: Cut the pork in 4 pieces and place in a bowl.
- In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
- Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
- Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
- Remove pork and shred using two forks.
- Remove liquid from slow cooker, reserving then place the pork back into slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you’re ready to eat.
Last Step:
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