Ingredients

  • 1 bay leaf
  • chopped cilantro, for serving
  • 1/2 tablespoon cumin
  • 6 cloves garlic
  • juice of 1 grapefruit (about 2/3 cup)
  • hot sauce, for serving
  • juice of 1 lime
  • 1 tablespoon kosher salt
  • lime wedges, for serving
  • 1/2 tablespoon fresh oregano
  • 3 lb boneless pork shoulder blade roast, lean, all fat removed
  • salsa, optional for serving
  • tortillas, optional for serving

Ready In 80 Minutes

Servings: 10

Cooking Instructions

PRESSURE COOKER

Step 1

  • Cut the pork in 4 pieces and place in a bowl. In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
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Step 2

  • Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
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  • Length: 60 minutes

Step 3

  • Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes.
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  • Length: 80 minutes

Step 4

  • Let the pressure release naturally.

Step 5

  • Remove pork and shred using two forks.
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Step 6

  • Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker.
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Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat. SLOW COOKER

Step 1

  • Cut the pork in 4 pieces and place in a bowl. In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
  • INGREDIENTS:
  • Length: 60 minutes

Step 3

  • Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
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  • Length: 480 minutes

Step 4

  • Remove pork and shred using two forks.
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Step 5

  • Remove liquid from slow cooker, reserving then place the pork back into slow cooker.
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Step 6

  • Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.
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