• On Oct, 06, 2024
•  ladyrecipes
•  Recipes

213 Cals 26.5 Protein 2.5 Carbs 9.5 Fats
PREP TIME:
20 mins
COOK TIME:
1 hr 20 mins
MARINATE TIME:
1 hr
TOTAL TIME:
2 hrs 40 mins
YIELD:10 SERVINGS
COURSE:Dinner
CUISINE:American
Tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice, cauliflower rice or with tortillas and salsa and avocados for taco night.
INGREDIENTS
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
INSTRUCTIONS
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.

NOTES
Modified from Dinner in an Instant
Serving: 3.3oz, Calories: 213kcal, Carbohydrates: 2.5g, Protein: 26.5g, Fat: 9.5g, Cholesterol: 91mg, Sodium: 440.5mg, Fiber: 0.5g, Sugar: 1.5gBlue Smart Points:5Green Smart Points:5Purple Smart Points:5Points +:5