Mojito Pulled Pork (Edit recipe)

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This is such a simple meal prep dish and the pork can be used in countless ways. The flavors remind me of living in Florida where Cuban food is plentiful. Some ideas are: tacos, burritos, on top of potatoes (I prefer Japanese sweet potatoes), on salad, with rice and beans, or even in soup.

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PREP TIME

10 minutes

COOK TIME

8 hours

INGREDIENTS

14

Serves: 6

Ingredients

4 lb Boneless Pork Butt

Marinade

2 Shallot, minced
3 cloves Garlic, minced
1 Orange, zest and juice
2 Lime, zest and juice
1 Tbsp Sea Salt
1 tsp Black Pepper
1 Tbsp Cumin, Ground
1 Tbsp Oregano, Dried
1 tsp Red Pepper Flakes
1 cup Orange Juice

Cooking liquid

1 cup Chicken Broth, See notes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large plastic bag add the pork butt and marinade ingredients. Seal and work it around so all sides have gotten marinade on them.
Put bag in a large dish and set in refrigerator to marinate for at least 4 hours, overnight is better.
In an Instant Pot place the pork butt and pour in all marinade. Add chicken broth.
Cook on slow for 7-8 hours on low heat.
Remove pork and shred with two large forks.
Skim liquid in pot to remove any large fatty pieces or impurities.
Replace pork into liquid and let cook slow on low for 15 minutes.
Use in any way you prefer.

Notes

You want the cooking liquid to come up about half way on the pork butt in the pot. Use all of the marinade. Add or eliminate broth as needed to get to this level. If you wish to cook this in the oven use a large Dutch oven and cover. Cook on 325 degrees for 4 hours. Uncover and cook another 10 minutes to crisp up the top.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	742
Fat:	48 g
Carbohydrates:	7 g
Protein:	53 g
Cholesterol:	187 g
Sodium:	1401 mg
Fiber:	0 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.