Name: Instant-Pot Mojo Pork
Prep time: 40 min
Total time: 100 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 (3 1/2- to 4-pound) boneless pork shoulder, trimmed and cut into 6 pieces; 8 cloves garlic, minced; 3 tablespoons chopped fresh oregano; 2 teaspoons ground cumin; 1 bay leaf; Zest & juice of 1 large orange, divided; Zest & juice of 1 large lime, divided; 2 teaspoons kosher salt; 2 teaspoons ground pepper; 0.5 cup water; 1 large yellow onion, sliced

Instant-Pot Mojo Pork

4.9

(7)

6 Reviews

In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300 degrees F oven for 4 to 5 hours.

Breana Lai Killeen, M.P.H., RD

Updated on May 20, 2019

Prep Time:

40 mins

Additional Time:

1 hr

Total Time:

1 hr 40 mins

Servings:

Yield:

10 servings

Nutrition Profile:

Low-Calorie Low Carbohydrate Dairy-Free Egg Free Gluten-Free Nut-Free Soy-Free Healthy Aging Healthy Immunity Low Added Sugars

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil
1 (3 1/2- to 4-pound) boneless pork shoulder, trimmed and cut into 6 pieces
8 cloves garlic, minced
3 tablespoons chopped fresh oregano
2 teaspoons ground cumin
1 bay leaf
Zest & juice of 1 large orange, divided
Zest & juice of 1 large lime, divided
2 teaspoons kosher salt
2 teaspoons ground pepper
½ cup water
1 large yellow onion, sliced

Directions

Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.

Tips

To make ahead: Refrigerate for up to 3 days.

Nutrition Facts (per serving)

296	Calories
19g	Fat
4g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 10
Serving Size 3 oz.
Calories 296
% Daily Value *
Total Carbohydrate 4g	2%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 25g	51%
Total Fat 19g	24%
Saturated Fat 7g	34%
Cholesterol 97mg	32%
Vitamin A 58IU	1%
Vitamin C 11mg	12%
Folate 6mcg	2%
Sodium 444mg	19%
Calcium 48mg	4%
Iron 2mg	11%
Magnesium 28mg	7%
Potassium 370mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.