Mojo Pork Recipe

If you’re on the hunt for a dish bursting with bright citrus, bold garlic, and melt-in-your-mouth tenderness, let me introduce you to my absolute favorite Instant Pot Mojo Pork Recipe! This joyful riff on Cuban-style pork transforms affordable pork shoulder into juicy, tangy, and savory bites that are perfect for tacos, rice bowls, or simply piled high on your plate.

Ingredients You’ll Need

This Cuban-inspired Mojo Pork Recipe is all about the simple magic of real, fresh ingredients. Each one plays a starring role, layering on flavor, tenderness, juiciness, and irresistible aroma—don’t skip any!

• Boneless pork shoulder (about 3½ pounds): Choose a well-marbled cut for ultra-juicy, shreddable meat that soaks up all the flavors.
• Garlic cloves: Eight cloves infuse the marinade with bold, savory depth—fresh is best for that signature mojo punch.
• Grapefruit juice: Adds a subtle tangy sweetness and balances the pork’s natural richness; don’t be tempted to skip it!
• Lime zest and juice: Both the zest and juice amp up the citrus aroma and brightness—zest first, then juice to get maximum flavor.
• Extra-virgin olive oil: Helps round out the acidity and adds a silky finish to the marinade.
• Brown sugar: Just a hint provides subtle caramel notes and a beautiful glaze as the pork cooks.
• Dried oregano (or fresh): This classic Cuban herb brings earthy, herbal vibrancy—either dried or fresh works great.
• Ground cumin: For that warm, unmistakable undertone—essential in anything calling itself mojo!
• Kosher salt: Don’t skimp; it seasons and tenderizes the pork as it cooks.
• Bay leaf: Adds nuanced flavor and an extra aromatic dimension to your cooking juices.
• Tortillas, cilantro, avocado, hot sauce, salsa, and lime wedges for serving: All the fixings to turn your Mojo Pork Recipe into the ultimate hand-held feast!

Variations

The beauty of this Mojo Pork Recipe is just how adaptable it is—tweak the seasonings, swap out the base, or make it fit your needs. Here are some of my go-to variations for endless delicious fun:

• Citrus Swap: Try orange juice in place of grapefruit juice for a slightly sweeter, more classic Cuban twist.
• Spice it Up: Add a diced jalapeño or a generous pinch of red pepper flakes to the marinade for a subtle kick.
• Make it Paleo: Omit the brown sugar or use coconut sugar to keep things refined sugar-free.
• Sofrito-Style: Stir in some finely chopped onion and bell pepper to the marinade for extra depth and a nod to authentic Cuban flavors.

How to Make Mojo Pork Recipe

Step 1: Make the Mojo Marinade

Combine garlic, grapefruit juice, lime zest and juice, extra-virgin olive oil, brown sugar, oregano, cumin, and kosher salt in a blender or food processor. Blitz until you have a smooth, wonderfully fragrant marinade—this is where the flavor magic begins!

Step 2: Marinate the Pork

Place your four pieces of pork shoulder into a ziplock bag, pour in the marinade, and tuck in the bay leaf. Seal it up and let the pork soak at room temperature for about an hour—or, if you have time, refrigerate up to overnight for deeper flavor.

Step 3: Pressure Cook to Perfection

When you’re ready to cook, transfer everything—pork, marinade, and bay leaf—straight into your Instant Pot. Make sure the sealing ring is in place, lock the lid, and set the steam release to “sealing.” Press “MANUAL” and cook on high pressure for 80 minutes. The Instant Pot will build pressure (about 10 minutes), then count down and do all the work for you!

Step 4: Rest, Shred, and Reduce the Sauce

Let the pressure release naturally for the most succulent results. Remove the pork, and press “SAUTÉ” to reduce the cooking liquids for 5 minutes—this concentrates the mojo flavor. Shred the pork with two forks, toss with about a cup of those zesty juices, and taste for salt. You know it’s ready when it’s irresistibly juicy and fragrant!

Step 5: Serve and Savor

Now for the fun part: pile the shredded mojo pork into warm tortillas, crown with cilantro, creamy avocado, a drizzle of hot sauce (if you love a little fire), salsa, and lime wedges. Every bite should be an explosion of sunshine-bright flavor!

How to Serve Mojo Pork Recipe

Garnishes

Fresh garnishes are the finishing flourish—think chopped cilantro, cooling slices of creamy avocado, extra lime wedges for a tableside squeeze, or even a sprinkle of pickled red onion for a tangy pop. Let your guests build their own perfect bite!

Side Dishes

This Mojo Pork Recipe pairs beautifully with classic Cuban black beans and fluffy rice, sweet fried plantains, or a crisp shredded cabbage slaw tossed with citrus vinaigrette. For a party spread, try it with warm tortillas, salsas, or simple roasted veggies.

Creative Ways to Present

Besides stuffing tacos or burritos, try nestling your mojo pork in a vibrant rice bowl with charred corn and black beans, or serve piled atop toasted bolillo rolls for a playful, sandwich-style Cuban feast. Don’t forget a drizzle of extra sauce for that mouthwatering finish!

Make Ahead and Storage

Storing Leftovers

Leftover shredded pork (if you somehow have any!) can be cooled completely, then stored in an airtight container in the refrigerator for up to 4 days. The flavors will actually deepen as it sits—hello, easy last-minute lunches!

Freezing

Freeze Mojo Pork Recipe portions (with a little of the reduced sauce) in freezer-safe bags or containers. Lay bags flat for quicker thawing and you’ll be just minutes away from a flavor-packed meal whenever you need it—up to 2 months later!

Reheating

To reheat, gently warm your shredded pork (and juices) in a covered skillet over low heat or in the microwave. If it seems dry, add a splash of chicken broth or extra sauce and stir well until juicy and piping hot.

FAQs

Final Thoughts

This Mojo Pork Recipe truly brings a burst of tropical sunshine to any table—it’s easy, make-ahead friendly, and always a crowd-pleaser! I can’t wait for you to give it a go and see how quickly it becomes a star in your home kitchen. Gather your friends, pile up those tortillas, and let the feasting begin!

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