PORK TENDERLOIN PRESSURE COOKER XL RECIPES

Name: Instant Pot Garlicky Cuban Pork
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 2 h 40 min
Yield: 10
Cuisine: Cuban
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)

INSTANT POT GARLICKY CUBAN PORK RECIPE - SKINNYTASTE

Instant Pot Garlicky Cuban Pork Recipe - Skinnytaste image

This Cuban pulled pork is made with tender shredded pork, marinated in garlic, cumin and citrus and cooked in the pressure cooker or Instant Pot.

Provided by Gina

Categories Dinner

Total Time 160 minutes

Prep Time 20 minutes

Cook Time 80 minutes

Yield 10

Number Of Ingredients 13

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)

Steps:

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.

Nutrition Facts : ServingSize 3.3 oz, Calories 213 kcal, CarbohydrateContent 2.5 g, ProteinContent 26.5 g, FatContent 9.5 g, CholesterolContent 91 mg, SodiumContent 440.5 mg, FiberContent 0.5 g, SugarContent 1.5 g

INSTANT POT GARLICKY CUBAN PORK RECIPE - SKINNYTASTE

Instant Pot Garlicky Cuban Pork Recipe - Skinnytaste image

This Cuban pulled pork is made with tender shredded pork, marinated in garlic, cumin and citrus and cooked in the pressure cooker or Instant Pot.

Provided by Gina

Categories Dinner

Total Time 160 minutes

Prep Time 20 minutes

Cook Time 80 minutes

Yield 10

Number Of Ingredients 13

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)

Steps:

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.

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