Pot Garlicky Cuban Pork Recipe For Feminine Issues
Ingredients
- 3 lb pork shoulder blade boneless, roast, lean, all fat removed
- 6 garlic cloves
- 2/3 cup juice of 1 grapefruit
- juice of 1 lime
- 1/2 tbsp fresh oregano
- 1/2 tbsp cumin
- 1 tbsp kosher salt
- 1 bay leaf
- lime wedges for serving
- cilantro chopped, for serving
- hot sauce for serving
- tortillas for serving
- salsa for serving
Instructions
- PRESSURE COOKER: Cut the pork in 4 pieces and place in a bowl.
- In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
- Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
- Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
- Remove pork and shred using two forks.
- Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.
- SLOW COOKER: Cut the pork in 4 pieces and place in a bowl.
- In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
- Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
- Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
- Remove pork and shred using two forks.
- Remove liquid from slow cooker, reserving then place the pork back into slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.
Wilma Vargas
Heⅼlο there, You have done a fantastic j᧐b.