Ah, the Instant Pot—my kitchen savior on those chaotic weekdays when time slips away faster than morning coffee. Amid the whirlwind of work emails and endless to-do lists, this Garlicky Cuban Pork has become my refuge, its aroma a beacon of comfort. One bite, and suddenly, I’m transported to a sun-drenched street in Havana, where music spills from every doorway and life feels just a little simpler.
Steps
- Cut the pork into four pieces and place them in a bowl. Blend together garlic, grapefruit juice, lime juice, oregano, cumin, and salt until smooth, then pour the marinade over the pork. Marinate the pork at room temperature for one hour or refrigerate it overnight for deeper flavor.
- Transfer the marinated pork to the Instant Pot, add a bay leaf, and seal the pot. Cook on high pressure for 80 minutes, then allow the pressure to naturally release for tender meat.
- Remove the pork from the Instant Pot and shred it using two forks. Reserve the cooking liquid from the pot.
- Return the shredded pork to the Instant Pot and add about one cup of the reserved liquid to keep it moist. Keep the pork warm until you are ready to serve.
- For slow cooker preparation, follow the same initial marinating steps. Then, transfer the pork to a slow cooker, add the bay leaf, and cook on low for 8 hours. Shred the pork and return to the slow cooker with a cup of the reserved liquid to keep warm.
Ingredients
- 3 pounds boneless pork shoulder blade roast, trimmed of all fat
- 6 cloves of garlic
- Approximately 2/3 cup fresh grapefruit juice (from one grapefruit)
- Juice of one lime
- 1/2 tablespoon fresh oregano
- 1/2 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 bay leaf
- Lime wedges, for serving
- Chopped cilantro, for serving
- Hot sauce, for serving
- Optional: Tortillas for serving
- Optional: Salsa for serving
Nutritional Values
Calories: 2130 kcal | Carbohydrates: 25 g | Protein: 265 g | Fat: 95 g | Cholesterol: 910 mg | Sodium: 4405 mg | Fiber: 5 g | Sugar: 15 g
FAQ
- Can I use a slow cooker instead of an Instant Pot for this Cuban pork recipe?
- Absolutely! You can prepare the Cuban pork using a slow cooker by following the same marination process and then cooking on low for about 8 hours.
- What cut of pork is best for this recipe?
- A boneless pork shoulder blade roast is ideal for this dish. Make sure you remove all the fat before beginning the preparation.
- How should I store leftovers of the Cuban pork?
- Leftover Cuban pork should be stored in an airtight container in the fridge for up to four days. For freezing, place it in a freezer-safe container and store for up to three months. Always keep some of the juices with the pork to prevent it from drying out.
- Can I marinate the pork for longer than an hour?
- Yes, you can marinate the pork overnight if desired. This can enhance the flavor even more.
- What are some serving suggestions for Cuban pork?
- Traditionally, Cuban pork is served with rice and beans. However, you can also enjoy it with tortillas, salsa, cilantro, hot sauce, and lime wedges for a delicious fusion meal.
Tips
- Trim the Fat: Ensure you remove all visible fat from the pork shoulder before marinating for a leaner dish that cooks evenly.
- Extended Marination: Allow the pork to marinate overnight in the refrigerator for enhanced flavor absorption, although a minimum of one hour is essential.
- Natural Pressure Release: After cooking in the Instant Pot, let the pressure release naturally to keep the pork tender and juicy.
- Juice Retention: When storing leftovers, include some of the cooking juices to prevent the pork from drying out.
Equipment
- Instant Pot (Pressure Cooker)
- Slow Cooker (if you prefer this method)
- Small Blender or Mini Food Processor
