Ingredients

The following ingredients have 10 Servings
  • 3 lb boneless pork shoulder blade roast (lean, all fat removed)
  • 6 cloves garlic
  • juice of 1 grapefruit (about 2/3 cup)
  • juice of 1 lime
  • 1/2 tablespoon fresh oregano
  • 1/2 tablespoon cumin
  • 1 tablespoon kosher salt
  • 1 bay leaf
  • lime wedges (for serving)
  • chopped cilantro (for serving)
  • hot sauce (for serving)
  • tortillas (optional for serving)
  • salsa (optional for serving)

Instruction

  • PRESSURE COOKER: 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.
  • Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
  • Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
  • Remove pork and shred using two forks.
  • Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker. 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: 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.
  • Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
  • Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
  • Remove pork and shred using two forks.
  • Remove liquid from slow cooker, reserving then place the pork back into slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.