This month we’re featuring a new super simple recipe for our pork shoulder that we know you’re going to love: Garlicky Cuban Pork! This recipe comes from Melissa Clark, you can find this recipe and lots of other great ones in her new book.
This recipe is designed for a digital pressure cooker but can be adapted to a slow cooker. We cooked this with a 2.5lb shoulder roast, halving the marinade recipe below and reducing cooking time by 20 minutes.
Garlicky Cuban Pork
8 Garlic cloves
Juice of 1 grapefruit (about 2/3 cup)
Zest and juice of 1 lime
3 Tbsp olive oil
2 Tbsp brown sugar
1 Tbsp oregano (fresh is best)
2 tsp ground cumin
1 1/2 Tbsp kosher salt
1 4-5lb pork shoulder, cut into 4 pieces
DIRECTIONS
1. In a blender/mini food processor, combine the garlic, grapefruit juice, lime zest/juice, 2 Tbsp of oil, brown sugar, oregano, cumin, and salt. Then process until blended.
2. Transfer to a large bowl, then add the shoulder pieces. Toss to combine.
3. Marinate, covered, at room temp for 1 hour or in the fridge for 6 hours.
4. In a skillet, heat 1 Tbsp olive oil. Remove pork from marinade, shaking off and reserving excess marinade. Then brown all sides of each piece of pork shoulder (usually about 12 minutes).
5. When all pork is browned, put all pieces in your pressure cooker (or slow cooker). Use a wooden spoon and 1 Tbsp of water in the skillet to loosen any browned bits stuck to the skillet. Add all remaining marinade to the cooker.
6. Cook the shoulder in the pressure cooker on high pressure for 80 minutes. If using a crock pot, start checking the shoulder after 4 hours on high or 6 hours on low.
7. When the meat is done and pulls apart easily with a fork, remove pork from cooking liquid. Boil down cooking liquid for a few minutes to thicken and intensify the flavor.
8. Shred the meat using your hands or two forks. Serve with rice, tortillas, avocado, lime wedges, or anything else you’d like.
9. Enjoy!