Garlicky Cuban pork from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 35) by Melissa Clark

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Accompaniments: Garlic rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on March 27, 2023

    Very good. I had a 3lb 2oz pork shoulder that I cut into 2 pieces, used 2 oranges in place of the grapefruit and marinated overnight for about 18 hours, replaced the fresh oregano with 1/3 of the called for amount in dried. Excellent served alone or as taco filling.

  • jenmacgregor18 on December 20, 2022

    I cut the salt in half and marinated it overnight with orange and lime juice. 1/2 the salt was too little for me. I'd go for 2/3 next time and a little extra garlic and lime juice. I refrigerated it first, then shredded half of it, and the other half I sliced as best I could. Even chilled it was very tender. I froze the slices for attempting Cubanos at a later time. We ate with rice. B really enjoyed it. I agree with the group: the pork is tender, juicy, and flavorful with little effort. Update: very good in Cubanos

  • eszpee on March 15, 2022

    This was surprisingly good, I was afraid that the meat will overcook and dry out, but not at all. I added the juice of one orange to the marinade, and cooked with half the meat, keeping everything the same amount, except for the salt, which I also halfened.

  • aisy on May 20, 2021

    I make Cuban pork often, and this is now my favourite recipe. I marinate overnight. The browning before instant pot is key.

  • jhallen on February 25, 2021

    Made this as written and it was great (except I forgot the bay leaf). Really good.

  • westminstr on February 03, 2021

    This was really good! I marinated a few hours, subbing 1tsp dried mexican oregano for fresh. It took quite a while and I had lots of extra jus. Next time I’ll try reducing cooking time to 60 min. This was good with garlic rice and as tacos, served w cabbage slaw. Made again 4/10/21: shoulder was 3.75 pounds. Made a half marinade w one Valencia orange & one lime, cooked 60 minutes. This turned out good! Still had plenty of jus.

  • Dannausc on April 18, 2020

    Super tender and really good. I served half as tacos and half over garlic rice. Both ways were great.

  • FJT on April 13, 2019

    This was easy to make and quite tasty, but I think using sour oranges would be much better as others have said. I marinaded the meat overnight and cooked this in my stovetop pressure cooker for 55 minutes at high pressure. I could probably have reduced the cooking time still further, but the meat pulled apart really easily, so no complaints! I took on board previous comments and didn’t add as much salt as the recipe suggests which meant I could reduce the meat juices.

  • sck on October 21, 2018

    Excellent with bitter oranges. I also wish I had reduced salt - jus was too salty to use as much as I would’ve liked and covered up some of citrus. Would also reduce cooking time to 65-70 min for 5#.

  • fprincess on September 05, 2018

    Aka mojo pork. I approximately halved the recipe and used dried oregano instead of fresh. I marinated the pork for the minimum amount of time (1 hour). Meat was purchased at Siesel's. The pork came out super tender and delicious. Great recipe! Served with rice and black beans. Picture here: https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/?do=findComment&comment=2169688

  • TrishaCP on May 16, 2018

    Good, although I would prefer sour oranges next time they are in season. We served with corn tortillas with trimmings as suggested. I marinated overnight and cooked the next evening, so almost 24 hours in the marinade to no ill effect.

  • NJChicaa on April 01, 2018

    I marinated overnight and it gave the pork great flavor. I would definitely recommend going longer than the 6 hours recommended.

  • clcorbi on January 07, 2018

    Yum. Very delicious and low-effort. I marinated the pork overnight, so I went over the max of 6 hours, to no ill effect. Final product was juicy and flavorful; I'd make this again.

  • rionafaith on November 19, 2017

    Yum! I used half the quantity of dried oregano as opposed to fresh. I would have liked to reduce the jus down more, but worried that it was getting too salty, so next time I would use only 1T salt or maybe even less. We served this as tacos in corn tortillas with avocado and a cabbage slaw. Would make again!

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