Puerto Rican Pork Shoulder


  • 6-7 lbs boneless pork shoulder, cut into 3-4-inch wedges
  • 2 oranges, juiced
  • 8 limes, juiced
  • 1 small onion, roughly chopped
  • 1 cup cilantro, tender stems and leaves roughly chopped
  • 12 garlic cloves, chopped
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 2 tbsp dried oregano
  • 2 tsp salt
  • 2 tsp black pepper
  • Puree the orange juice, lime juice, chopped onion, chopped cilantro, chopped garlic, cumin, paprika, oregano, salt and pepper in a blender until smooth.
  • In a large mixing bowl, thoroughly coat the pork with the marinade. Cover with plastic wrap and refrigerate for at least 4 Hours, preferably overnight but up to 24 Hours.
  • Preheat the Instant Pot on the Saute function set for 30 Minutes. When pork is ready to be cooked, shake off excessive marinade and Saute each piece for 5-6 Minutes, or until all sides are browned. Do not crowd the pot and work in batches as necessary.
  • Meanwhile, in a small bowl mix ½ cup of the leftover pork marinade with 1 cup water. Return all browned pork pieces to the Instant Pot with the new marinade mixture.
  • Pressure cook on High for 60 Minutes. Allow 15-20 Minutes of natural release after cooking, then flip the steam valve to quick release any remaining pressure.
  • Remove the pork from the pot and shred with a fork on a serving plate. Meanwhile, reduce the leftover liquid in the uncovered pot on the Saute function for 10-15 Minutes, or until the sauce has reduced in half.
  • Serve the pulled pork with sauce, plantain chips, lime wedges, and rice. Enjoy!
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