I love the multicooker! It sautes, pressure cooks and reduces – all in one pot!
- 8 cloves garlic
- Juice and zest of one grapefruit
- Juice and zest of one lime
- 3 tbsp olive oil
- 2 tbsp Brown sugar
- 1 tbsp oregano, chopped
- 2 tsp cumin
- 1 1/2 tbsp salt
- 2 – 3 lb pork shoulder, cut into 4 pieces
- 1 bay leaf
- Cilantro, chopped
- Lime wedges
- Tortillas
- Romaine, chopped
- Avocado, sliced thin
- Tomato salsa
Combine juices, zest, garlic, olive oil, oregano, cumin and salt in a blender and purée till smooth. Pour over pork and let marinade for 4 – 6 hours, turning several times (I just used the pot for the multicooker).
Cook pork for 1 hour and 20 minutes on high pressure. Shred and cook on reduce until most of the juices are absorbed.
Serve with taco fixings.
Serves 6 – 8.
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