230 minutes
Tender pork shoulder marinated in a citrusy, garlicky blend, then pressure-cooked until fall-apart tender. Serve with cilantro, lime, hot sauce, and tortillas.
each
Grapefruit Juice, freshly squeezed
0.25 fluid ounces
Lime, zest and juice
each
Extra Virgin Olive Oil, divided
tablespoons
Light brown sugar
tablespoons
tablespoons
teaspoons
tablespoons
Boneless Pork Shoulder, cut into 4 pieces
0 lb
Bay Leaf
each
Cilantro, chopped
to taste
Lime Wedges
to taste
to taste
Tortillas, warmed
optional
Fresh Tomato Salsa
optional
1. Marinate the Pork
In a blender or mini food processor, combine garlic cloves, grapefruit juice, lime zest and juice, 2 tablespoons olive oil, brown sugar, oregano leaves, ground cumin, and kosher salt. Blend until smooth. Pour the marinade over pork pieces in a large bowl, add bay leaf, and marinate for at least 1 hour at room temperature or up to 6 hours in the refrigerator.
2. Brown the Pork
Heat the remaining tablespoon of olive oil in the pressure cooker. Add the marinated pork, shaking off excess marinade, and brown for about 12 minutes, turning to sear each side. Reserve the excess marinade for later.
3. Pressure Cook the Pork
Pour the reserved marinade over the browned pork in the pressure cooker. Secure the lid and set to cook on high pressure for 80 minutes. After cooking, allow the pressure to release naturally.
4. Reduce the Cooking Juices
Optional: Transfer the liquid from the pressure cooker to a pot and simmer for 7-15 minutes until the desired consistency is reached for a concentrated jus.
5. Shred and Serve
Shred the cooked pork and toss with the reduced jus. Serve with chopped fresh cilantro, lime wedges, hot sauce, warmed tortillas, and fresh tomato salsa if desired.
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