Mojo Pork Instant Pot Recipes

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INSTANT POT CUBAN MOJO PORK



Instant Pot Cuban Mojo Pork image

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Provided by Gabriela Rodiles

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 10

3/4 cup fresh orange juice (from 4 to 5 oranges)
1/4 cup fresh lime juice (from 3 limes)
1/2 yellow onion, cut in large chunks
8 cloves garlic
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 to 4 pounds boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil

Steps:

  • For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
  • For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
  • When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
  • Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
  • Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
  • Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.

INSTANT POT MOJO PORK



Instant Pot Mojo Pork image

Garlic citrus mojo pork made in the Instant Pot.

Provided by Kate at Eating in an Instant

Categories     Main Course

Time 1h19m

Number Of Ingredients 12

1 tablespoon ground cumin
½ teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 pounds boneless pork butt (trimmed and cut into 1 inch chunks)
1 tablespoon olive oil
1 yellow onion (finely chopped, about 1 cup)
8 garlic cloves (minced)
1 ¼ cups fresh orange juice (divided)
3 tablespoons fresh lime juice
1 cup finely chopped fresh cilantro

Steps:

  • To make the spice blend, stir together the cumin, paprika, oregano, 1 teaspoon salt, and ½ teaspoon pepper.
  • Set aside.
  • Press SAUTE on the Instant Pot.
  • When HOT, add oil and swirl to coat inner pot.
  • Add the onion and cook, stirring regularly, until softened, about 3 minutes.
  • Stir in the garlic and cook, stirring the entire time, for 30 seconds.
  • Press CANCEL.
  • Add the pork and 1 cup of the orange juice.
  • Stir to combine.
  • Sprinkle the seasoning blend over the pork.
  • Close and lock the lid.
  • Turn the pressure release valve to SEALING.
  • Press MANUAL high pressure and adjust the cooking time to 40 minutes.
  • When cooking time has finished, let the pressure release naturally for 15 minutes.
  • Carefully turn the pressure release valve to VENTING, to release any remaining pressure.
  • Unlock and remove the lid.
  • Remove the pork to a bowl.
  • Shred with two forks.
  • Skim fat from the cooking liquid and discard any chunks of fat.
  • Press CANCEL.
  • Press SAUTE, and bring the cooking liquid to a boil, stirring regularly, until liquid has reduced to 1 cup, about 10-15 minutes.
  • Press CANCEL.
  • Stir in the remaining ¼ cup orange juice and the lime juice.
  • Return pork to cooking liquid, and toss to coat.
  • Serve with fresh cilantro.

Nutrition Facts : ServingSize 1 serving, Calories 219 kcal, Carbohydrate 6 g, Protein 26 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 82 mg, Sodium 324 mg, Fiber 1 g, Sugar 3 g

INSTANT-POT MOJO PORK



Instant-Pot Mojo Pork image

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.

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

Categories     Healthy Lime Recipes

Time 1h40m

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 19.1 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 6.7 g, Sodium 443.8 mg, Sugar 1.5 g

SLOW COOKER MOJO PORK



Slow Cooker Mojo Pork image

A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 13h25m

Yield 16

Number Of Ingredients 13

1 (4 pound) pork butt roast
1 ½ teaspoons salt
1 teaspoon ground black pepper
¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped cilantro
6 cloves garlic, pressed
2 oranges, zested
1 lime, zested
2 bay leaves
2 teaspoons dried oregano
1 teaspoon ground cumin

Steps:

  • Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
  • Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
  • Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g

MOJO PORK



Mojo Pork image

This mojo pork is super good and super easy...

Provided by richgator

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h20m

Yield 10

Number Of Ingredients 14

1 (3 1/2) pound boneless pork butt, trimmed of excess fat and cut into big chunks
¾ cup chicken broth
½ cup orange juice
¼ cup lime juice
¼ cup lemon juice
1 onion, cut into big chunks
1 jalapeno pepper, halved
1 head garlic, cloves separated and peeled
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
2 bay leaves

Steps:

  • Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
  • Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 6.8 g, Cholesterol 60.2 mg, Fat 6.9 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 479.6 mg, Sugar 2.5 g

PRESSURE COOKER GARLICKY CUBAN PORK



Pressure Cooker Garlicky Cuban Pork image

This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that's earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories     dinner, cookbook exclusive, meat, one pot, roasts, main course

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 15

8 garlic cloves
Juice of 1 grapefruit (about 2/3 cup)
Finely grated zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh oregano leaves
2 teaspoons ground cumin
1 1/2 tablespoons kosher salt, plus more to taste
1 4- to 5-pound boneless pork shoulder, cut into 4 pieces
1 bay leaf
Chopped fresh cilantro leaves, for serving
Lime wedges, for serving
Hot Sauce, for serving
Tortillas, for serving (optional)
Fresh tomato salsa, for serving (optional)

Steps:

  • In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).
  • Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).
  • When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.
  • Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you'd like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.
  • Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous-1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 10 grams, Sodium 548 milligrams, Sugar 2 grams

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