INSTANT-POT MOJO PORK
In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300 degrees F oven for 4 to 5 hours.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Lime Recipes
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
- Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
- Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
- Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 19.1 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 6.7 g, Sodium 443.8 mg, Sugar 1.5 g
INSTANT POT CUBAN MOJO PORK
This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.
Provided by Gabriela Rodiles
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
- For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
- When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
- Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
- Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
- Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.
INSTANT POT MOJO PORK
Garlic citrus mojo pork made in the Instant Pot.
Provided by Kate at Eating in an Instant
Categories Main Course
Time 1h19m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : ServingSize 1 serving, Calories 219 kcal, Carbohydrate 6 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 82 mg, Sodium 324 mg, Fiber 1 g, Sugar 3 g
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