Pork Shoulder

(Total Time: 35 MIN| Serves: 10)

Ingredients:
6 cloves Garlic
⅔ cup Grapefruit Juice
⅓ cup Lime Juice
½ tbsp. Fresh Oregano
½ tbsp. Cumin
1 tbsp. Salt
3 lbs. Pork Shoulder (all fat removed)
1 Bay Leaf

Directions:

  1. Place all ingredients, except pork and bay leaf, in a food processor and blend until smooth.
  2. Cut the pork in four pieces and place in a bowl with the marinade. Refrigerate overnight.
  3. Transfer the pork and marinade into the Instant Pot and add a bay leaf. Place and lock the lid and manually set it to 80 minutes at high pressure.
  4. When done let naturally release the pressure.
  5. Remove the pork from pot, preserving one cup of cooking liquids, and shred it with a fork.
  6. Return the shredded pork in the Instant Pot and add to it preserved cooking liquids. Stir well to combine.
  7. Serve warm with cauliflower rice.

(Calories: 213 | Total Fats: 9.5g | Net Carbs: 2g | Proteins: 26.5g |Fibers: 0.5g)