Ingredients
3lbpork shoulder blade roast,boneless, lean, all fat removed
6garlic cloves
⅔cupgrapefruit,freshly juiced
1lime,juiced
½tbspfresh oregano
½tbspcumin
1tbspkosher salt
1bay leaf
Lime wedges,for serving
Cilantro,for serving, chopped
Hot sauce,for serving
Tortillas,optional for serving
Salsa,optional for serving
Preparation
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 at room temperature for 1 hour or refrigerated as long as overnight.
Transfer to the pressure cooker, add the bay leaf. Cover and cook at high pressure for 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 the 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.
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 at room temperature for 1 hour or refrigerated as long as overnight.
Transfer to the slow cooker, add the bay leaf. Cover and cook Low for 8 hours.
Remove pork and shred using two forks.
Remove liquid from slow cooker, reserving then place the pork back into the slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed. Keep warm until you’re ready to eat.
