Cuban mojo pork is a classic Cuban dish. This version of Cuban mojo pork cooked in the Instant Pot is tender and flavorful with the perfect balance of tangy citrus and savory herbs.
Why You'll Love Cuban Mojo Pork in the Instant Pot
Traditional Cuban mojo pork is slow cooked in a traditional Cuban cazuela or Dutch oven. But with this recipe, you will be using the Instant Pot to make it easier and faster. Cooking Cuban mojo pork in an Instant Pot is a great way to bring authentic Cuban flavor to your kitchen. And the pressure cooking makes the pork shoulder fall-apart tender.
Mojo sauce is a Cuban condiment made with olive oil, garlic, citrus juice, herbs, and spices. It's a popular accompaniment to roasted and grilled meats and vegetables. It is often served in Cuban restaurants as well as Latin American homes. Mojo sauce has a strong flavor that adds zest and tanginess to the pork. Plus, you can use the leftover sauce for other meals like tacos or burritos.
How to Make Cuban Mojo Pork in the Instant Pot
- Chop the fresh cilantro and peppermint. Set aside.
- Press the garlic cloves with a garlic press or mince them with a knife.
- Use the saute option on the Instant Pot on medium heat. Cook the minced garlic in olive oil for 2 minutes until golden and fragrant.
- Add the pork shoulder piece and brown on all sides.
- While the pork is browning, juice the 4 oranges, lemon, and 3 limes.
- Add the juices, bay leaves, oregano, cumin seeds, cilantro seeds, salt, cilantro, and peppermint.
- Add 1 cup of water if needed for the Instant Pot to function.
- Close the lid and set the Instant Pot to cook on high pressure for 1 hour.
- Natural release the pressure for 30 minutes, then release any remaining pressure manually.
- While the meat is cooking, prep the serving sauce. Blend the olive oil, fresh citrus juices, garlic cloves, peppermint, cilantro, salt, chili powder, and jalapenos (if desired) in a food processor. You can also blend with an immersion blender. Blend until you achieve a smooth sauce.
- Serve the pork with the sauce over the top. Serve with white rice and corn on the cob.
Tips and Variations for Cuban Mojo Pork
Follow these tips and variations for the best Cuban mojo pork:
- Use almost any cut of pork you like (even pork chops). You will need to adjust the cooking times as needed. Pork neck will be the most tender and juicy, but it contains the most fat. Pork shoulder is leaner than pork neck but still provides enough fat to be tender.
- Serve the pork in bigger chunks or shredded.
- Use fresh garlic and fresh citrus juice for the best flavor.
- Based on your preferences, adjust the amount of garlic and herbs to give the pork your desired flavor profile.
- Add any number of additional ingredients from cumin and white wine to onions, red peppers, capers, and olives. Experiment with different combinations until you find your favorite.
- Add honey or brown sugar to the mojo sauce to give it a slight sweet taste. Some cooks like to add a teaspoon or two of vinegar to help balance out the flavors.
- Serve Cuban mojo pork with black or red beans, rice, plantain fritters, steamed corn, or a simple salad.
- Try leaving the mojo sauce a little chunky if desired.
- Use the mojo sauce as a dipping sauce for fried plantains or French fries.
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Cuban Mojo Pork FAQs
The pork is done cooking when the internal temperature is at least 145 degrees F (63 degrees C) when measured with a food thermometer. Then allow the pork to rest for 3 minutes for the best flavor and texture.
You can store leftover Cuban mojo pork in a sealed container in the fridge for up to 5 days.
Yes, you can freeze Cuban mojo pork. Cool the pork in the refrigerator then place it in a freezer-safe container or resealable bag. You can keep pork in the freeze for up to 6 months. When reheating the frozen pork, thaw it in the refrigerator overnight first then heat the pork through.
Cuban mojo pork is a traditional Cuban dish that can be made in the Instant Pot. The combination of citrus juices, garlic cloves, cilantro, and peppermint makes for a fantastic flavor profile. Serve it with rice, beans, corn, salad, or your favorite sides for a complete meal.Print
Cuban mojo pork in the Instant pot
Delicious and super flavorful Cuban mojo pork made in the Instant pot for maximum convenience. Tender, juicy and so good you are going to find yourself repeating this recipe again and again.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings 1x
- Category: Pork/instant pot meals
- Cuisine: Cuban
6 pounds pork neck (or pork shoulder)
2 bay leaves
4 garlic cloves
2 tablespoons olive oil
1 tablespoon dried oregano
1 teaspoon cumin seeds
1 teaspoon cilantro seeds
2 teaspoons salt (or to taste)
1 bunch of fresh cilantro
1 bunch of fresh peppermint
½ cup brown sugar
1 cup water
For the sauce:
1 bunch of fresh peppermint
1 bunch of fresh cilantro
3 garlic cloves
½ cup olive oil
2 jalapeños (optional)
½ teaspoon chili powder
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
Press the garlic cloves or finely mince them.
In the slow cooker on medium heat (sauteing option) add the olive oil and the minced garlic cloves and cook them for 2 minutes until golden and fragrant.
Add the pork shoulder piece to the pan and brown all the sides.
While the pork is browning juice all the oranges, lemon, and limes. Set aside the juice.
Add the juice to the pan and also the spices and fresh herbs.
If needed add 1 cup of water to make sure there’s enough water for the pressure cooker to function.
Close the lid and set the Instant pot to cook on high pressure for 1 hour. Then let release the pressure naturally for 30 minutes and then release any remaining pressure manually.
While the meat is cooking prep the serving sauce: in a food processor or with an immersion blender mix the olive oil, fresh citrus juices, garlic cloves, fresh herbs, and jalapeños (leave as many seeds as wanted, the spicier), salt and chili powder. Blend everything well until a smooth sauce is achieved.
Serve the pork with the sauce alongside some white rice and corn on the cob
You can shred this pork if you want, but I like to serve it in bigger chunks.
It goes really well with red beans, white rice, plantain fritters, steamed corn, or even a simple salad.
It can be stored in the fridge for up to 5 days in sealed containers.
To make this recipe you can use almost any cut of pork of your liking, even pork chops, but by using pork neck you get super tender and juicy meat. If using other cuts of pork, adjust the cooking times accordingly.