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Instant Pot Garlicky Cuban Pork

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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

This Cuban pulled pork is made with tender shredded pork, marinated in garlic, cumin and citrus and cooked in the pressure cooker or Instant Pot.

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.Instant Pot Garlicky Cuban Pork

I love Cuban food, and this garlicky 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. Leftovers are great in cuban sandwiches! More pulled pork recipes I love are Italian Pulled Pork Ragu, Filipino Adobo Pulled Pork and Mexican Pulled Pork Carnita Tacos.

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.

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.

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.

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.

More Cuban Recipes You Will Love

Instant Pot Garlicky Cuban Pork

4.79 from 33 votes
6
Cals:213
Protein:26.5
Carbs:2.5
Fat:9.5
This Cuban pulled pork is made with tender shredded pork, marinated in garlic, cumin and citrus and cooked in the pressure cooker or Instant Pot.
Course: Dinner
Cuisine: Cuban
shredded cuban pork
Prep: 20 mins
Cook: 1 hr 20 mins
Marinate Time: 1 hr
Total: 2 hrs 40 mins
Yield: 10 servings
Serving Size: 3.3 oz

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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Video

Notes

Modified from Dinner in an Instant (affil link)

Nutrition

Serving: 3.3 oz, Calories: 213 kcal, Carbohydrates: 2.5 g, Protein: 26.5 g, Fat: 9.5 g, Cholesterol: 91 mg, Sodium: 440.5 mg, Fiber: 0.5 g, Sugar: 1.5 g

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147 comments on “Instant Pot Garlicky Cuban Pork”

  1. This was restaurant-quality delicious and ridiculously easy! Served with flax tortillas, avocado, diced white onion, cilantro, and tomatillo salsa, with a green salad. This will 100% go into our rotation ASAP! The only question is, what to do with the leftover super flavorful broth?

  2. A favorite, flavorful, and so msny ways to serve it. I used some cabbage blend salad kit, ( with out adding the dressig) added avocado, tomato, and had pork on top. That was wonderful. want to make black beans next.

  3. Not bad but also not super flavorful. Impossible to trim all the fat as well. Would add more spices next time.

  4. So good. We make garli la tostones for sliders, put clothe Cuban pork, ached Swiss, & mustard. Crazy good. 

  5. This is such an easy and delicious Cuban pork recipe! I have made it several times (both in the instant pot and slow cooker). My favorite way to serve it is with white rice and Skinnytaste Quick and Delicioso Cuban Style Black Beans.

    It’s definitely worth it to marinate overnight if time permits! The only substitution I ever make is dried oregano when I’m unable to find fresh, and occasionally I’ll add a little extra garlic. But otherwise, I follow this recipe exactly and it has never let me down!

  6. I wasn’t paying attention and accidentally bought beef instead of pork 🤦🏻‍♀️. Since I have everything can I still make it with beef? We are expecting another snow storm so I don’t want to head back out to the grocery store. 

  7. Avatar photo
    Cindy Chambers

    Excellent recipe! I cooked it yesterday (after marinating overnight) in my slow cooker on low for 8 hours. Followed recipe as written except I did have to substitute dried oregano for the fresh as it was unavailable. Served it with black beans and white rice. Leftovers for lunch today were just as delicious.
    .

  8. This was delicious! I didn’t even marinate it– just threw everything right into the Instant Pot. It had so much flavor!  Served it with rice and black beans and it was the easiest meal ever.  You just have to remember to give yourself enough time– it took an hour and a half to cook, from coming to pressure to actually cooking.  Will definitely make this again!!

  9. An absolutely lovely recipe, perfect for a summer night sat out in the evening sun. Very easy to make and a delight to eat! Thank you so much for all the wonderful recipes.

  10. This recipe was very good! I only had a pork butt roast on hand, so I used that and it was still great. Super easy. I followed the recipe verbatim other than the type of roast. 

  11. I tried this recipe this week.  It is outstanding, very delicious.  I was not able to find the shoulder blade pork roast, instead I use butt pork roast which it was extremely fatty. We don’t care for spicy food so I skipped the hot sauce.  When serving I added some lime drops to the pork, topped with pico de gallo, avocado and feta cheese.

  12. This recipe is a game changer for YUM! Using the leftovers tonight to make your enchiladas and can’t wait!

  13. My pressure cooker is auto adjusting to 10 minutes (I selected the “meat” setting). I’m not great with the PC but it looked soooo good I wanted to try. Did this happen to anyone else? Do I really leave it for 80 minutes (the pressure cooker scares me a bit lol)

  14. Avatar photo
    Jacqueline L Wasco

    Going to try this weekend! Quick question, my meet will be closer to 2 to 2.5lbs (not 3 to start with and I have to trim some fat as well). Still 80 minutes or should I adjust the time? Thank you! So excited!

  15. Avatar photo
    Jessica Schluppenbaum

    My family loves this recipe! I usually make it with chicken and everyone is happy. Tender meat full of flavor goes on a tortilla or in a sandwich. 

  16. Most excellent pork!  I stuck to the recipe, and it’s perfection!  It’s officially in my rotation of favorites. Thank you!

  17. I actually used strawberry lemonade instead of the grapefruit juice, cooked the pork from frozen in a solid block, and it STILL came out fabulous!

  18. Avatar photo
    Vanessa Blanco

    What does Cuban pork have to do with tacos? Tacos are found exactly nowhere in any Cuban food. It’s like making polish keilbasa for taco night mmmmmm! 🙂 Having said that, grapefruit and lime is a great way to make sour orange juice since sour oranges aren’t typically found in most of the US. Looking forward to making this for a pan con lechon!

    1. Avatar photo
      Cindy Chambers

      Excellent recipe! I cooked it yesterday (after marinating overnight) in my slow cooker on low for 8 hours. Followed recipe as written except I did have to substitute dried oregano for the fresh as it was unavailable. Served it with black beans and white rice. Leftovers for lunch today were just as delicious.
      .

  19. Phenomenal!  I’ve made this recipe multiple recipe times in a slow cooker and tonight for the first time in my IP – all were great!  I recommend using the grapefruit since I’ve made it both with orange and grapefruit; it’s good but the grapefruit is more authentic. I also use a vacuum packing system to rapidly marinate the pork (speeds the infusion of flavor) so it’s ready to go into the pot in an hour.  All the marinade goes from the vacuum pack into the IP and it was perfect after 80 minutes (I was worried it was too long too but it melted in my mouth).  FRESH oregano makes a major difference so keep that in mind if you can get some. Lastly I use HALF the salt it calls for, so I can add more later if needed (can’t undo over salty which I did in a previous batch).  I have served this on Cuban sandwiches using freshly baked rolls, ham, cheese, mustard and pickles but I’ve also served it with rice and black beans so it’s very versatile. It’s a great great recipe!!  Lots of leftovers or great for a party!

  20. This is a favorite of mine. I’ve made it for my husband, friends, and the consensus is the same across the board.

    Tip: With the leftovers, I like to drain the liquid and pan fry the pork (no need to add any extra fat/oil…maybe a little Pam if using a non non-stick pan). It reminds me of carnitas and is soooo good in tortillas, over eggs, with rice, etc.