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Mojo Shredded Pork (Fast & Slow)

Mojo Shredded Pork (Fast & Slow)

By Diane UngerApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    5½ to 6½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

Cuban mojo, a tangy garlic-citrus mixture that’s often used as a marinade for pork roasts as well as a sauce, was the inspiration for this delicious shredded pork. Sour Seville oranges are used in authentic mojo; to mimic their flavor, we combined regular orange juice and lime juice, and used their zests for fragrance. We also added smoked paprika and chipotle chilies in adobo—though not typical ingredients in Cuban mojo, they bring earthy, smoky complexity. We like the pork with rice and beans and slices of avocado but it’s also excellent tucked into warmed corn tortillas.

Tip

Don't forget to grate the zest from the oranges and limes before juicing them. The zest is much easier to remove when the fruits are whole. Grate off only the colored portion of the skin; the white pith beneath is bitter.

Ingredients
  • 1

    tablespoon ground cumin

  • 1

    tablespoon smoked paprika

  • 1

    teaspoon dried oregano

  • Kosher salt and ground black pepper

  • 2

    pounds boneless pork butt, trimmed and cut into 1-inch chunks

  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    large yellow onion, finely chopped

  • 8

    medium garlic cloves, minced

  • 2

    chipotle chilies in adobo sauce, minced, plus 2 tablespoons adobo sauce

  • 1

    teaspoon grated orange zest, plus 1¼ cups orange juice, divided

  • 1

    teaspoon grated lime zest, plus 3 tablespoons lime juice

  • 1

    cup finely chopped fresh cilantro

Step 1

In a medium bowl, stir together the cumin, paprika, oregano, 1 teaspoon salt and ½ teaspoon pepper. Add the pork and toss until evenly coated; set aside.

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes.

Stir in the garlic and cook until fragrant, about 30 seconds, then stir in the chipotle chilies and adobo sauce. Add the pork and 1 cup of the orange juice; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, let the pressure to reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the pork to a medium bowl. Let cool for about 5 minutes, then use 2 forks to shred the meat into bite-size pieces.

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Select More/High Sauté, bring the liquid to a boil and cook, stirring occasionally, until reduced to ¾ cup (or scant ½-inch depth in the pot), about 15 minutes.

Stir in remaining ¼ cup orange juice, the lime juice and the cilantro. Press Cancel to turn off the pot. Add the pork and both zests, then stir until the pork is heated through, 2 to 3 minutes. Taste and season with salt and pepper.

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