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.
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.
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