In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce.
In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder.
Braise the meat in a large pot in a 300 degrees F oven for 4 to 5 hours.
Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side.
Transfer to a bowl and repeat with the remaining pork.
Stir in orange and lime juice and water and scrape up any browned bits.
Nestle the pork into the sauce.
Drizzle with any accumulated juices from the bowl and scatter onion over the top.
Close and lock lid.
Cook on high pressure for 1 hour.
Manually release pressure and remove lid.
Transfer the pork to a platter and shred the meat into large pieces.
Skim fat from the liquid, if desired.
Return the pot to saute mode and bring the liquid to a boil.
Cook until the sauce has thickened, about 10 minutes.
Serve the sauce over the pork.
Tips
To make ahead: Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
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