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
- 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.