Crispy Mojo Pork with Spicy Slaw

 

Pork Ingredients:

1/4 cup orange juice

1/4 cup lime juice

5 cloves garlic, minced

1 tsp salt

1/2 tsp cumin

3 pounds boneless pork shoulder, cut into 2-inch cubes

chopped fresh cilantro

Spicy Slaw for serving. optional

Tostones for serving, optional

Spicy Slaw Ingredients:

1/4 cup lime juice

2 Tbsp. avocado oil

1 Tbsp. apple cider vinegar

1/2 tsp coriander

1/2 head green or savoy cabbage, shredded

1 bell pepper, thinly sliced

1/4 red onion, thinly sliced

To Make the Pork:

In your Instant Pot, combine the orange juice, lime juice, garlic, salt, and cumin. Add the pork and toss to coat. (Make-ahead tip: You can refrigerate the pork overnight for 4-12 hours to marinate, this will make it even more flavorful) Place the lid on and set for 45 minutes at high pressure. After 45 minutes, press keep warm and allow the pressure to release naturally for 10 minutes before venting and releasing any remaining pressure. Preheat the broiler.

With a slotted spoon, remove the pork to a baking sheet. Set the Instant Pot to sauté and reduce the liquid for 10-15 minutes, or until thickened. (You want there to be about 1 cup remaining.) Pour into a bowl and skim off some of the fat once it starts to cool and rise to the top.

Meanwhile, broil the pork for 3-5 minutes per side, until crispy and browned, turning several times to get it browned on at least two sides. Garnish with fresh cilantro, and serve with the reduced sauce, slaw, and tostones, if desired.

To Make the Slaw:

In a large bowl, combine the lime juice, avocado oil, apple cider vinegar, coriander, and salt. Using your hands, mix in the remaining ingredients, squeezing the vegetables as you mix to break them down a bit. Season to taste with additional lime juice or vinegar, if desired.

We found this recipe here. The pork is super tasty but I felt the slaw lacked flavor. It was good to get the tostone, slaw, and pork in one bite, or stack it all on a tostone.