Categories: Instant Pot

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.
7. SLOW COOKER: Cut the pork in 4 pieces and place in a bowl.
8. In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
9. Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
10. Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
11. Remove pork and shred using two forks.
12. 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.

Email to a friend | Print this recipe | Back