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–+ servings

Cuban Inspired Instant Pot Pulled Pork

This Cuban-inspired pulled pork is tender, flavorful, and perfect for tacos or served over rice. The Instant Pot makes it quick and easy to achieve that delicious, slow-cooked flavor in a fraction of the time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Pork
  • 3 pounds pork shoulder cut into large chunks
  • 1 tablespoon olive oil for sautéing
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup orange juice
  • 1 tablespoon lime juice
  • 4 cloves garlic minced
For Serving
  • 6 small tortillas corn or flour
  • 1 cup pickled red onions for garnish
  • 1 cup fresh cilantro chopped, for garnish
  • 1 cup avocado sliced, for garnish

Method
 

Prepare the Pork
  1. Set the Instant Pot to the sauté function and add the olive oil. Once hot, sear the pork chunks on all sides until browned, about 5-7 minutes.
  2. In a small bowl, mix together the cumin, oregano, smoked paprika, salt, and pepper. Rub this spice mixture all over the seared pork.
Cook the Pork
  1. Add the minced garlic, orange juice, and lime juice to the Instant Pot with the pork.
  2. Close the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
  3. Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes, then perform a quick release for any remaining pressure.
Shred and Serve
  1. Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix well with the juices.
  2. Serve the pulled pork in tortillas and top with pickled red onions, fresh cilantro, and avocado slices.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 450mgFiber: 4gSugar: 10g

Notes

For extra flavor, marinate the pork shoulder in the spice mixture and citrus juices overnight before cooking. This dish pairs well with black beans and rice.

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