- Zest from 1 orange
- 1 cup fresh orange juice
- 1 cup fresh lime juice
- 15 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 3 pounds boneless pork shoulder, cut into 2 or 3 large pieces
- 1 tablespoon olive oil or lard
Combine the orange zest, orange juice, lime juice, garlic, oregano, cumin, salt, and pepper in a large bowl or gallon-size Ziploc bag. Stir or shake to blend until the salt has dissolved.
Add pork to the marinade and cover with plastic wrap or seal the bag. Place in the fridge a minimum of 4 hours or up to 24 hours.
Remove the pork from the marinade and pat dry. Reserve the marinade.
Preheat pressure cooker to medium-high (or set your electric pressure cooker to brown). Add oil, ensuring the bottom of the pot is well coated. Add the pork shoulder and brown for 5 minutes on each side.
When the meat has browned, pour the reserved marinade over the top.
Close and lock the lid of the pressure cooker. Turn the heat to high (or set your electric pressure cooker to high). When the cooker reaches pressure, reduce the heat to the lowest setting that maintains pressure. Set a timer for 60 minutes.
When the time is up, use the quick release valve to reduce the pressure and carefully open the cooker.
Slice the pork, spoon a little of the cooking liquid over it and serve with rice and black beans. Or, shred or chop the pork and spoon it into warm tortillas and garnish with queso fresco, diced onions, fresh cilantro and your favorite hot sauce.
Take the hassle out of peeling garlic! Use the heel of your hand to crush a whole head of garlic to separate the cloves. Place the cloves in a mixing bowl. Invert another bowl of the same size and place it on top of the bowl of garlic. The two bowls will create a sphere. Hold the two bowls tightly together and shake vigorously for 10 seconds. When you lift off the top bowl, you will find the garlic is peeled!
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