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Instant Pot

Mojo Shredded Pork (Fast & Slow)

4 Servings

FAST: 1½ hours
Slow: 5½ to 6½ hours 30 minutes active

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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.

4

Servings

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.

FAST: 1½ hours
Slow: 5½ to 6½ hours

30 minutes active

Ingredients

Directions

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Reviews
Patrick B.
October 8, 2022
Pat B
Will this recipe work well doubled? My family loves it!
Tessa B.

I don't own an Instant Pot. Would this recipe turn out just as well in a slow cooker?

Janelle C.

Hi Tessa,

We’re so glad you're exploring our recipes. When we developed the recipes for our Instant Pot book, Fast and Slow, we offered pressure cooker and slow cooker instructions for every recipe that worked well cooked either way. Recipes that have only one set of instructions did not produce good results when prepared with the alternative method. And unfortunately, it’s not possible for us to reverse engineer Instant Pot recipes for stovetop cooking. But the good news is that many of them were inspired by recipes we’d already prepared for conventional cooking methods. If you check our website, you might find what you are looking for. Tagged, we have a recipe for Mojo Pork Tacos.

Best,
The Milk Street Team

Cheryl W.

I made the taco's last night for dinner, I had one small issue, it didn't have enough liquid to reach pressure, and is stopped so it wouldn't burn the whole dish. I looked at it and figured 1 cup OJ would not be enough. I only had 2 pounds of meat.
Did I miss some add for water?
Please help. love the recipe taste profile.

Lynn C.

Hi Cheryl -

Are you using a 6-quart Instant Pot? We are finding that, if you are using a larger Instant Pot or a different brand of electric pressure cooker, the larger surface area is causing the liquid to evaporate faster. If this is the case with you, I would recommend adding an additional 1/2 cup of juice or water to compensate. Hope that helps!

Best,
The Milk Street Team

Michael G.

I have to prep the ingredients hours before I cook. How long can I leave the rub on the pork? Will 5 hours be ok?

Lynn C.

Hi Michael -

The main concern here would be the salt, which could cause the pork to become overly salty or affect the texture. We would recommend cutting the pork and combining the spice mixture ahead and leaving them separate. Then toss together as instructed in the recipe right before cooking the onions.

Best,
The Milk Street Team

Peter Chris S.

The orange zest added a slight unpleasant flavor, so would cut that next time, but perhaps my orange was too oily-- it didn't shred on the microplane (which did a great job on the lime) so much as liquify, which might have caused the bitterness. A nice change of pace from carnitas.