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Plate with white rice, black beans, and mojo pork on it.
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Instant Pot Mojo Pork

Garlic citrus mojo pork made in the Instant Pot.
Course Main Course
Cuisine Cuban
Prep Time 10 minutes
Cook Time 44 minutes
Pressure Release 15 minutes
Total Time 1 hour 19 minutes
Servings 10 servings
Calories 219kcal
Author Kate at Eating in an Instant

Equipment

Ingredients

  • 1 tablespoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 pounds boneless pork butt trimmed and cut into 1 inch chunks
  • 1 tablespoon olive oil
  • 1 yellow onion finely chopped, about 1 cup
  • 8 garlic cloves minced
  • 1 ¼ cups fresh orange juice divided
  • 3 tablespoons fresh lime juice
  • 1 cup finely chopped fresh cilantro

Instructions

  • To make the spice blend, stir together the cumin, paprika, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
  • Set aside.
  • Press SAUTE on the Instant Pot.
  • When HOT, add oil and swirl to coat inner pot.
  • Add the onion and cook, stirring regularly, until softened, about 3 minutes.
  • Stir in the garlic and cook, stirring the entire time, for 30 seconds.
  • Press CANCEL.
  • Add the pork and 1 cup of the orange juice.
  • Stir to combine.
  • Sprinkle the seasoning blend over the pork.
  • Close and lock the lid.
  • Turn the pressure release valve to SEALING.
  • Press MANUAL high pressure and adjust the cooking time to 40 minutes.
  • When cooking time has finished, let the pressure release naturally for 15 minutes.
  • Carefully turn the pressure release valve to VENTING, to release any remaining pressure.
  • Unlock and remove the lid.
  • Remove the pork to a bowl.
  • Shred with two forks.
  • Skim fat from the cooking liquid and discard any chunks of fat.
  • Press CANCEL.
  • Press SAUTE, and bring the cooking liquid to a boil, stirring regularly, until liquid has reduced to 1 cup, about 10-15 minutes.
  • Press CANCEL.
  • Stir in the remaining ¼ cup orange juice and the lime juice.
  • Return pork to cooking liquid, and toss to coat.
  • Serve with fresh cilantro.

Notes

  • Kosher salt: Sea salt makes a good substitute. If you don't have kosher or sea salt, you can use 1/2 teaspoon of table salt in place of the kosher salt. 
  • Pork: A pork shoulder roast, or similar cut, can be substituted. 
  • Olive oil: A similar neutral oil, like vegetable or canola, can be substituted for the olive oil.
  • Serving suggestions: I have additional serving suggestions listed above the recipe. 
  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 6g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 324mg | Potassium: 580mg | Fiber: 1g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 2mg