Mojo-Marinated Cuban-Style Pork

The bright, fresh flavors of Cuban mojo [MOH-hoh]—a sauce of cilantro, orange, garlic, oregano, and cumin—offer a way to enjoy pork shoulder apart from the more common BBQ-sauced version.

PREP TIME: 30 minutes

FUNCTION: Meat/Stew

CLOSED POT TIME: 1 hour 5 minutes

TOTAL TIME: 1 hour 35 minutes + 24 hours marinate

RELEASE: Natural

SERVES: 8 to 10

• 1 cup tightly packed fresh cilantro leaves, coarsely chopped
• 1 tablespoon finely shredded orange zest
• ¾ cup freshly squeezed orange juice
• ½ cup freshly squeezed lime juice
• ¼ cup mint leaves, coarsely chopped
• 8 cloves garlic, peeled and minced
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup extra-virgin olive oil
• 1 4-pound skinless, boneless pork shoulder, trimmed of excess fat

PREP

In a large nonmetal bowl combine cilantro, orange zest, orange juice, lime juice, mint, garlic, oregano, cumin, salt, and pepper. Mix well; reserve ½ cup of the mixture for the finishing sauce; cover tightly and store in the refrigerator.

Add olive oil to remaining mixture in bowl. Pierce meat in several places with a small thin knife or skewer. Immerse pork shoulder in marinade, turning once to coat. Cover tightly; refrigerate for 24 hours.

Remove pork from marinade; discard marinade. Place pork in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select meat/stew and adjust cook time to 45 minutes. When cooking time is complete, use a natural release to depressurize.

SERVE

Transfer pork to a cutting board. Slice thinly and arrange on a serving platter. Drizzle with reserved marinade.