Instant Pot Garlicky Cuban Pork

Tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice, cauliflower rice or with tortillas and salsa and avocados for taco night. #instantpot #pressurecooker #shreddedpork #shreddedporkrecipe #easyporktaco

Tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice or with tortillas and salsa and avocados for taco night.

This Cuban pulled pork is made with tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice, cauliflower rice or with tortillas and salsa and avocados for taco night.

Tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice or with tortillas and salsa and avocados for taco night.

I got my hands on Melissa Clark’s new book Dinner in an Instant (affiliate link) which features 75 recipes for pressure cooker and slow cookers.  Recipes like Duck Confit, Polenta, Risotto, etc. The recipes are decadent for sure, so I chose one I knew I could tweak to keep the calories down.

Tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice or with tortillas and salsa and avocados for taco night.Tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice 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 (btw you should!) and wish to make this in the slow cooker, you can do so for 8 hours on low.  It makes enough for several meals, it’s gluten free and kid-friendly. To see more Skinnytaste Instant Pot recipes click here.

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Instant Pot Garlicky Cuban Pork

Tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice, cauliflower rice or with tortillas and salsa and avocados for taco night.

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

Directions:

  1. PRESSURE COOKER: Cut the pork in 4 pieces and place in a bowl.
  2. In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
  3. Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
  4. Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
  5. Remove pork and shred using two forks.
  6. 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.

 

  1. SLOW COOKER: Cut the pork in 4 pieces and place in a bowl.
  2. In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
  3. Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
  4. Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
  5. Remove pork and shred using two forks.
  6. 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.

 

Nutrition Information

Yield: 10 servings, Serving Size: a little over 3 oz

  • Amount Per Serving:
  • Freestyle Points: 5
  • Points +: 5
  • Calories: 213 calories
  • Total Fat: 9.5g
  • Saturated Fat: 0g
  • Cholesterol: 91mg
  • Sodium: 440.5mg
  • Carbohydrates: 2.5g
  • Fiber: 0.5g
  • Sugar: 1.5g
  • Protein: 26.5g

Modified from Dinner in an Instant

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