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.


  • 6 pounds pork neck (or pork shoulder)

  • 4 oranges

  • 1 lemon 

  • 3 limes

  • 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


  1. Press the garlic cloves or finely mince them. 

  2. 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. 

  3. Add the pork shoulder piece to the pan and brown all the sides. 

  4. While the pork is browning juice all the oranges, lemon, and limes. Set aside the juice. 

  5. Add the juice to the pan and also the spices and fresh herbs. 

  6. If needed add 1 cup of water to make sure there’s enough water for the pressure cooker to function. 

  7. 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. 

  8. 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. 

  9. 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.