Pressure Cooker Garlicky Cuban Pork

Pressure Cooker Garlicky Cuban PorkAre You Ready For Some Football?
I am a football fan. I just love the game. I am generally more interested in college football than the Pros—mainly because the underdog has more of a chance in college football. I tell you this only as a warning that I will be sitting on my sofa on Sunday watching the 49ers in the Super Bowl and nobody better disturb me.

I am one of those people who wants to watch the game and doesn’t want to chit chat. I actually like the game more than the commercials or the halftime show. I will admit that the past few Super Bowl games have not held my interest, mainly because of who was playing in them. This year is, as they say, a whole new ball game. This year I have a vested interest in the outcome because the team I grew up watching in the 80s is back and it feels great, baby!

I am still working on what I am going to feed the fans that will be joining me, silently, on said couch. I do like to go with a theme. And, since the game is in Miami, I will most likely be making some nosh with a Cuban flavor as a nod to the host city. I might go for a tasty platter of Cuban sandwiches but the recipe below could work just as well. And, it’s easy to pull together because you use the InstantPot…which leaves you more time to scream at the refs about that holding call.

Pressure Cooker Garlicky Cuban Pork
Adapted from NY Times Cooking
Serves 8 to 10

Ingredients
8 garlic cloves
2/3 cup fresh-squeezed orange juice
Finely grated zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh oregano leaves
2 teaspoons ground cumin
1-1/2 tablespoons kosher salt, plus more to taste
1 4 to 5-pound boneless pork shoulder, cut into 4 pieces
1 bay leaf
Chopped fresh cilantro leaves, for serving
Lime wedges, for serving
Hot Sauce, for serving
Tortillas, for serving (optional)
Fresh tomato salsa, for serving (optional)

Directions
Make the marinade
In a blender or mini food processor, combine the garlic, orange juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt. Process the mixture until well blended. Transfer the marinade to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).

Brown the pork
Using the sauté function set on high if available, heat the remaining 1 tablespoon of oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides (about 12 minutes). You will need to do this in batches, transferring the browned pork pieces to a plate as you go.

Pressure cook the pork
When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.

Reduce the jus
Remove the pork from the cooking liquid (called the jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor (about 7 to 15 minutes). Remove the bay leaf and taste for salt. If you’d like to de-grease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.

Shred the pork
Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (about 1-1/2 to 2 cups), and serve on tortillas with chopped fresh cilantro, lime wedges, and hot sauce and fresh tomato salsa.

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