Get ready to transform your weeknight dinner routine with a dish that’s bursting with vibrant, sunny flavors! This Instant Pot Mojo Pulled Pork is my go-to recipe when I’m craving something spectacular without spending hours in the kitchen. The magic happens in the pressure cooker, where a tough pork shoulder becomes unbelievably tender and succulent, all while soaking up a zesty Cuban-inspired marinade of fresh citrus, garlic, and oregano. It’s a dump-and-go meal that tastes like you worked on it all day. Let’s get cooking!

Ingredients

• 6 cloves garlic
• ⅔ cup (160 ml) fresh grapefruit juice
• ⅓ cup (80 ml) fresh lime juice
• ½ tbsp fresh oregano, chopped
• ½ tbsp ground cumin
• 1 tbsp salt
• 3 lbs (1.36 kg) pork shoulder, all fat removed
• 1 bay leaf

Instructions

1. Create the Mojo Marinade: Place the garlic, grapefruit juice, lime juice, fresh oregano, cumin, and salt into a food processor or blender. Blend until the mixture is completely smooth and fragrant.2. Marinate the Pork: Cut the pork shoulder into four large, even-sized chunks. Place them in a large bowl or a resealable bag and pour the mojo marinade over top, ensuring every piece is well-coated. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to deeply penetrate the meat.3. Pressure Cook: Transfer the pork and all of the marinade into the inner pot of your Instant Pot. Add the bay leaf. Secure and lock the lid, ensuring the steam valve is set to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 80 minutes.4. Natural Release: Once the cooking cycle is complete, do not vent the steam. Allow the pressure to release naturally, which can take 15-20 minutes. This step is crucial for achieving melt-in-your-mouth tender pork.5. Shred and Sauce: Carefully remove the pork from the pot and place it in a large bowl. Before discarding the remaining liquid, reserve one full cup. Using two forks, shred the pork—it should be incredibly tender and fall apart with minimal effort.6. Combine and Finish: Return the shredded pork to the Instant Pot. Pour the reserved cup of cooking liquid over the meat and stir well to combine. This rehydrates the pork and coats it in that delicious, concentrated sauce.7. Serve: Serve the mojo pork warm. It’s fantastic with cauliflower rice for a low-carb meal, or piled high in tacos, bowls, or sandwiches.

Nutritional Information

• Per serving, based on 10 servings.
• Calories: 213
• Total Fats: 9.5g
• Net Carbs: 2g
• Proteins: 26.5g
• Fibers: 0.5g

Pro Tips

• Pro-Tips for Perfect Mojo Pork
• For a deeper, richer flavor, use the ‘Sauté’ function on your Instant Pot to brown the pork chunks on all sides in a little oil before adding the marinade and pressure cooking.
• To get delicious crispy bits (like carnitas), spread the shredded, sauced pork on a baking sheet and broil in the oven for 3-5 minutes until the edges are golden brown and sizzling.
• Don’t skip the overnight marination if you have the time. It makes a significant difference in the depth of flavor throughout the meat.
• This pork is even better the next day! It’s a perfect make-ahead meal for busy weeks. Store it in an airtight container in the fridge for up to 4 days.

FAQ

Q: What cut of pork is best for this recipe
A: This recipe calls for a 3 lb pork shoulder with all fat removed. This cut becomes incredibly tender and easy to shred after pressure cooking.

Q: How can I make the pulled pork crispy
A: To get delicious crispy bits like carnitas, spread the shredded and sauced pork on a baking sheet. Broil it in the oven for 3-5 minutes until the edges are golden brown and sizzling.

Q: Is it necessary to marinate the pork overnight
A: For the best and most deeply penetrated flavor, marinating overnight is highly recommended. If you are short on time, a minimum of 4 hours will still produce a delicious result.

Q: What does natural release mean for an Instant Pot
A: A natural release means you do not touch the steam valve after the cooking cycle finishes. You simply let the pot sit until the pressure dissipates on its own, which takes about 15-20 minutes. This step is crucial for making the pork melt-in-your-mouth tender.