Instant Pot Pork Loin – Garlicky Cuban style has lovely grapefruit, lime flavor, and tons of garlic. Lean pork loin is used for less fat.
This recipe is based on Pressure Cooker Garlicky Pork from Dinner in an Instant by Melissa Clark. The biggest difference between hers and mine is this one has less fat.
This shredded meat has a fresh, grapefruit flavor backed by plenty of garlic. Because it is made in the Instant Pot, and under pressure, the good nutrients do not escape into the air and are retained in the very flavorful sauce. It’s great in tacos, burritos, or just by itself.
As good as a pork shoulder or butt is, the loin is a smaller piece of meat with a lot less fat. It’s perfect for a smaller household. Serve this with corn tortillas, fresh guacamole, and limes. Beans and rice make good side dishes.
How to Store Instant Pot Pork Loin Leftovers
If you have any of this luscious pork left, it will keep covered in the refrigerator for about four days. You can also portion in out in Souper Cubes and when they have frozen, put them in freezer bags.
What is the difference between pork shoulder, butt, and loin?
The shoulder and butt pieces both come from the pig’s shoulder in the front part of the animal. Pork butt comes from above the shoulder blades, while pork shoulder meat extends down to the pig’s front hoofs. The pork butt is fatter than the shoulder. The loin comes from the rib area and is lean.
- 2 pounds pork loin
For the Marinade
- 8 cloves garlic
- 1 grapefruit
- 1 lime
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon oregano, fresh leaves
- 2 teaspoons ground cumin
- 1 ½ tablespoons Salt, kosher
- 1 tablespoon olive oil
For the Pork
- 1 bay leaf
- ¼ cup white wine
- 1 cilantro leaves
- 1 Lime
- 1 Hot Sauce, Optional, your favorite
- Mise en place, gather your ingredients.
- 2 pounds pork loinCut the pork into three or four pieces each.
For the Marinade
- 8 cloves garlic, 1 grapefruit, 1 lime, 2 tablespoons olive oil, 2 tablespoons brown sugar, 1 tablespoon oregano, 2 teaspoons ground cumin, 1 1/2 tablespoons SaltZest one side of the lime. Juice the grapefruit and lime and set those aside.
- In the small bowl of the food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt. Process until blended.
- Put the meat and the marinade in a vacuum-sealing bag. Close it up, and vacuum as much air as possible, then seal it. If you don't have a vacuum sealer, put the meat in a bag, get as much air out as possible, and put the bag, open side down, in a bowl.
- Put the meat in the refrigerator for up to six hours.
To Make the Pork
- When the pork has finished marinating, remove it from the marinade, but reserve it because you will be using it to make the sauce.
- If you have a removable pot, do this part on the stovetop, otherwise, set the cooker to Saute. When the pot is hot, add the remaining oil. Add the pork to the pan and brown it on all sides. You may have to do this in batches to prevent boiling instead of browning. Keep the browned pieces in a bowl, so the juices don't get away.
- 1 tablespoon olive oil, 1 bay leaf, 1/4 cup white wineRemove the pot from the stovetop, and return it to the Instant Pot or turn the unit off. Add the reserved marinade to the pot and scrape the bottom of the pot to release the fond. Then add the pork back to the pot with the bay leaf and wine. Cover the unit and make sure the vent is sealed. Set the cooker to 1 hour and 10 minutes or 70 minutes on high. When it is done, use Natural Release.
- Remove the top of the cooker and carefully move the pork only to a large bowl. Keep the juices in the inner pot. Shred the meat using two forks. It will be hot, so unless you are using heatproof, waterproof gloves, don't use your fingers.
- Remove the bay leaf from the sauce. You may use the saute function or remove it to the stovetop to thicken the sauce if you wish. Add a few tablespoons to the shredded pork and toss it, so all the pork gets a little sauce.
- 1 cilantro leaves, 1 Lime, 1 Hot SauceServe the pork with corn tortillas, limes, cilantro, and fresh guacamole. Serve the sauce along side for dipping.