Mojo Pork Sandwich (Instant Pot)
This Mojo Pork Sandwich has the perfect blend of tangy citrus and savory spices, making it an ideal choice for an easy and delicious meal. This recipe captures the heart of Cuban cuisine, providing a flavorful and convenient sandwich that busy families and home cooks will love.
Servings: 8
Calories: 190kcal
Equipment
- Baking sheet
- Oven
- Forks for shredding
- Knife for slicing
Ingredients
- 3 to 3½ pound bone-in pork shoulder
- Juice of 1 large orange (½ to ¾ cup)
- Juice of 1 lemon
- Juice of 1 lime
- 1 medium onion quartered
- 1 head of garlic halved
- 1 jalapeño pepper seeded
- 1 chili pepper seeded
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 ½ teaspoons kosher salt
- ½ teaspoon pepper
Sandwich
- hoagie rolls
- provolone cheese
Instructions
- Place the pork shoulder in the bowl of the Instant Pot. Add the orange juice, lemon juice, lime juice, onion, garlic, jalapeño, chili pepper, bay leaves, oregano, cumin, paprika, salt, and pepper.
- Secure the lid and set the valve to sealing. Pressure cook on High for 20–25 minutes per pound (about 70–85 minutes for a 3 to 3½ pound bone-in pork shoulder).
- Allow the pressure to release naturally for 15–20 minutes, then carefully release any remaining pressure.
- Remove the lid and test the pork for doneness. The meat should be very tender and shred easily with little resistance. If it is not fully fork-tender, return the lid and pressure cook on High for an additional 10–15 minutes.
- Transfer the pork to a cutting board and shred using two forks.
- Strain the cooking liquid and discard the solids. Spoon several tablespoons of the liquid over the shredded pork and toss gently to coat, adding more as needed to keep the meat moist and well seasoned.
Notes
Cooking Notes
Cook the pork long enough for it to shred easily, but let it rest briefly in its juices before pulling to keep it moist and flavorful. Shredding while the pork is still warm ensures the best texture and even seasoning throughout.
Tips for Best Results:
- Allow a natural pressure release to keep the pork tender and prevent it from drying out.
- Shred the pork directly in some of the cooking liquid so it stays juicy and well-coated.
- Seed the peppers to keep the heat balanced and let the citrus flavors shine.
- Toast the rolls lightly, so they hold up to the juicy pork without becoming soggy.
Nutrition
Calories: 190kcal | Carbohydrates: 2g | Protein: 24g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 81mg | Sodium: 675mg | Potassium: 465mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
