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Instant Pot Citrus Mojo Pork

Active Time: 20 minutes
Total Time: 90 minutes
  • Dairy Free
  • Gluten Free
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Big Kids Plate
Toddler Plate

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Why we love it:

This is one of my favorite uses for my Instant Pot, but check the Culinary Skills section for slow cooker and oven braising methods too! If you decide to make a big batch and add some BBQ sauce to some of this pork, it makes a great sandwich and it freezes beautifully for a super easy meal later on.

Ingredients

  • 312 pounds Boneless Pork Shoulder (or between 3 - 4 pounds)
  • 5 cloves Garlic
  • 1 Tablespoon Dried Oregano
  • 2 teaspoons Ground Cumin
  • 1 Bay Leaf
  • 2 teaspoons Kosher Salt (divided)
  • 1 teaspoon Black Pepper (freshly ground)
  • 1 Yellow Onion
  • 2 Oranges (navel)
  • 2 Limes
  • 2 cups Water (divided)
  • 1 Carrot
  • 1 rib Celery
  • 1 cup Basmati Rice (White)
  • 34 pound Green Beans
  • 14 teaspoon Extra Virgin Olive Oil
  • 1 Avocado
  • 6 Flour Tortillass (or corn)

Cooking Instructions

  • 1. IN THE INSTANT POT

    Slice the pork shoulder into 6 - 8 pieces and remove any large chunks of fat. Add the whole garlic cloves, oregano, cumin, bay leaf, 1 ½ teaspoon salt and the black pepper. Slice one orange into 4 wedges and add the whole thing. Do the same with both limes. Remove the skin from the onion and slice it into 4 wedges, add it. Add ½ cup of water and stir everything to coat evenly with the spices and salt, settle the pork into the bottom of the pot so it’s touching the water. Close the lid. Set the pressure nozzle to closed.

    Cook on high pressure for 55 minutes. When done, manually release pressure and remove lid.

  • 2. RICE

    Dice the carrot and celery. Add to a medium pot with fitted lid. Add the 1 cup of rice, ½ teaspoon of salt, and 1 ½ cups of water to a boil. Turn to low and cover tightly. Let this simmer for 17 minutes, then remove the lid and fluff the rice. Cover with a clean kitchen towel and the pot lid on top until ready to serve.

  • 3. GREEN BEANS

    Trim the ends of the beans. Toss with a drizzle of olive oil and a pinch of salt. Roast at 400 degrees or pan sear in a sauté pan until bright green and tender.

  • 4. SHRED

    Lift the pork from the Instant Pot into a bowl and shred the meat into large pieces with tongs or 2 forks. Strain the cooking liquid from the remaining vegetables and skim fat from the top. Spoon about ¼ - ½ cup of the cooking liquid over the shredded pork.

  • 5. SERVING

    Serve rice topped with pork and juices. Beans on the side. Warm tortillas in the oven or over a gas burner until pliable. Slice and serve avocado if desired. Slice the remaining orange and serve on the plate.

Check out our new features!

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Shred the pork and if preferred, lift out of the sauce for them
  • Serve rice without the carrot and celery, though you can still cook it together and pluck out the visible pieces
  • Melt some cheese in a tortilla and add some pork, fold over and make a simple quesadilla

For Toddlers

  • Smash the avocado. Serve with some yogurt

For Choosy Eaters

  • Shred very plain pieces of pork, you can make sure no oregano or fruit is clinging to it. Fill out the plate with fruit and plain rice
  • Make a quesadilla with plain cheese on the side
  • Add carrot sticks or diced avocado if those are approved

Prep Ahead & Use It Up

  1. Cook fully and SHRED! It’s important to shred before refrigerating; once it’s cold it will never shred as well
  2. Make rice ahead and reheat in the microwave for a few minutes
  3. This freezes well. Defrost in the fridge and heat in a small pot to serve

Culinary Skills

SLOW COOKER VERSION – add all ingredients to the slow cooker and set to high and cook for 6 – 8 hours. Follow the rest of the instructions the same way.

OVEN VERSION – add all ingredients to a pot but add enough water to just barely cover the pork pieces. Bring to a boil over high heat then cover with a lid and move into a 375 degree oven. Cook for about 4 hours or until the pork is tender.

Rate this recipe:
2 votes, average: 1.50 out of 52 votes, average: 1.50 out of 52 votes, average: 1.50 out of 52 votes, average: 1.50 out of 52 votes, average: 1.50 out of 5 (2 votes, average: 1.50 out of 5)
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