Pressure Cooker Cuban Pork
- ½ cup sour orange juice
- ¼ cup lime juice
- ¼ cup olive oil
- ¼ cup chopped fresh oregano
- 8 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 (3 to 4 pound) boneless pork shoulder, cut into 2-inch chunks
- Stir orange juice, lime juice, olive oil, oregano, garlic, cumin, pepper, and salt together in a bowl; pour into a large resealable plastic bag. Add pork shoulder to bag and seal, removing as much air from bag as possible. Massage bag to assure pork is covered in marinade; refrigerate at least 1 hour to overnight.
- Remove pork from bag and place in a pressure cooker. Pour marinade from bag over the pork.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 50 minutes on High pressure.
- Once the cooking cycle has completed allow pressure to release naturally for 15 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Remove pork to a cutting board; break into smaller pieces with a fork.
- Skim fat from liquid in the cooker and discard. Serve liquid with the pork.
Sour orange juice can be squeezed from a type of orange that provides a bitter flavor due to the higher acidic content. Several of the most common varieties of this type of orange include the Bergamont or the Seville oranges. If you can't find one of these varieties, use equal parts of orange and grapefruit juice or use 2 parts orange juice combined with 1 part lemon juice and 1 part lime juice.
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What others are saying
Katie Hason says:
So good! I used the meat to make a pressed sandwich for my sister and me. Plus, enough left overs to eat the next day with rice and beans. Delicious and quick, without having to spend hours marinating or cooking.
Sam Dalton says:
This Cuban style pulled pork was really good. Perfect with tacos, rice, or beans. The flavor of the meat is so good you can really eat it by itself.
Greg Jones says:
Very good pork recipe! Instead of having it with rice and beans, I ate it with cilantro lime quinoa. This marinade was delicious, well done.
Hector Jonass says:
This recipe is easy, flavorful, and versatile! Went overnight on the marinade & was pleased with the flavors. It was tender and delicious. Will definitely be making it again! Served it with tortillas, black beans, and pan-fried plantains.
Melissa P says:
I just used juice freshly squeezed from an orange, not sure if that is considered sour or not, but either way the results were amazing. Great served with cilantro lime rice and black beans.