Instant Pot Mojo Pork with Citrus and Garlic Marinade
This Cuban-inspired pork shoulder transforms into tender, flavorful shredded meat using the convenience of an Instant Pot. The citrus mojo marinade combines orange and lime juice with garlic, cumin, and oregano to create bright, tangy flavors that penetrate the meat during pressure cooking. Perfect for weeknight dinners, meal prep, or feeding a crowd, this recipe delivers restaurant-quality results in just 45 minutes of cooking time. Serve over rice, in tacos, or alongside black beans and plantains for an authentic Cuban feast.
Ingredients
Instructions
- 1
Mix together orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and pepper in a bowl
- 2
Place the pork shoulder in the Instant Pot and pour the marinade over it
- 3
Close the lid and set the Instant Pot to high pressure for 45 minutes
- 4
Allow for a natural pressure release for 10 minutes before manually releasing the remaining pressure
- 5
Shred the pork using two forks and serve with your favorite sides
Tips
For extra flavor, marinate the pork in the citrus mixture for 2-4 hours before pressure cooking.
Save the cooking liquid to use as a flavorful base for rice or to moisten the shredded pork if needed.
Broil the shredded pork for 3-5 minutes after cooking to create crispy edges and concentrate flavors.
Good to Know
Store shredded pork in refrigerator for up to 4 days or freeze for up to 3 months in portions.
Can marinate pork up to 24 hours ahead. Cooked pork reheats well and flavors improve overnight.
Serve immediately while warm, or keep warm in Instant Pot on keep warm setting for up to 2 hours.
Common Mistakes
Don't skip the natural pressure release to avoid tough, dry meat.
Don't open the lid during cooking to maintain proper pressure and cooking time.
Substitutions
FAQ
Can I use a different cut of pork?
Yes, pork butt works equally well. Avoid lean cuts like tenderloin as they will become dry and won't shred properly.
What if I don't have an Instant Pot?
Use a slow cooker on low for 6-8 hours or braise in a Dutch oven at 325°F for 2.5-3 hours until fork-tender.
How long will the cooked pork keep?
Refrigerate for up to 4 days or freeze in portions for up to 3 months. Reheat gently with a splash of cooking liquid.