Instant Pot Cuban Mojo Pork with Yellow Rice and Black Beans

Succulent pork shoulder infused with zesty mojo marinade, pressure-cooked until fall-apart tender, served alongside vibrant yellow rice and perfectly seasoned black beans for a complete, hearty meal.

• Prep: 25 min
• Cook: 1 hr 5 min
• Total: 1 hr 30 min
• Servings: 6
• Cuisine: Cuban
• Difficulty: Medium
• Cost: $3.83/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• High-Fiber
• Low-Sugar

Tags

• pressure cooker
• comfort food
• spicy
• classic
• rich
• tangy

Ingredients

• 2.5 pound pork shoulder (boneless, cut into 2-inch chunks)
• 2 tablespoon olive oil
• 1 yellow onion (large, divided (half diced, half sliced))
• 1 green bell pepper (divided (half diced, half sliced))
• 6 clove garlic (minced and divided)
• 1 cup orange juice
• 0.25 cup lime juice
• 1.5 teaspoon dried oregano
• 1.5 teaspoon ground cumin
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper (freshly ground)
• 2 can black beans (rinsed and drained)
• 3 cup chicken broth
• 2 cup white rice (uncooked)
• 0.5 teaspoon ground turmeric
• 0.25 cup fresh cilantro (chopped)

Instructions

1. In a medium bowl, combine 1 cup orange juice, 1/4 cup lime juice, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the pork chunks and toss to coat. Marinate for at least 15 minutes while preparing other ingredients.
2. Set the Instant Pot to 'Sauté' mode. Add 1 tablespoon olive oil. Once hot, brown the pork chunks in batches on all sides, about 2-3 minutes per batch, ensuring not to overcrowd the pot. Remove browned pork and set aside.
3. Add the remaining 1 tablespoon olive oil to the Instant Pot. Add the diced half of the yellow onion and green bell pepper, and 3 minced garlic cloves. Sauté for 3-4 minutes until softened. Deglaze the pot with a splash of chicken broth if necessary.
4. Return the browned pork to the Instant Pot. Pour in the remaining marinade. Add 1 cup chicken broth. Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High pressure for 45 minutes.
5. While the pork cooks, prepare the yellow rice: Rinse 2 cups white rice thoroughly under cold water. In a medium saucepan, combine the rinsed rice, 2 cups chicken broth, 1/2 teaspoon turmeric, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is fluffy.
6. Prepare the black beans: In a separate small saucepan, heat 1 teaspoon olive oil. Add the sliced half of the yellow onion and green bell pepper, and the remaining 3 minced garlic cloves. Sauté for 3-5 minutes until aromatic. Stir in the rinsed and drained black beans, remaining 1/2 teaspoon ground cumin, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Add 1/2 cup water or chicken broth, bring to a simmer, and cook for 5-7 minutes to allow flavors to meld. Mash a few beans with a fork for a creamier consistency, if desired.
7. Once the Instant Pot cook cycle is complete, allow a natural pressure release for 10-15 minutes, then quick release any remaining pressure. Carefully remove the lid.
8. Transfer the tender pork to a cutting board and shred it using two forks. Return the shredded pork to the sauce in the Instant Pot and toss to coat.
9. Serve the Instant Pot Cuban Mojo Pork with the yellow rice and seasoned black beans. Garnish with fresh cilantro, if desired.

Notes

This dish reheats beautifully for easy meal prep. For an even bolder citrus flavor, zest one of the oranges or limes into the mojo marinade. Any leftover sauce from the pork can be drizzled over the rice and beans.

Nutrition (per serving)

• Calories: 803
• Protein: 53.4 g
• Carbohydrates: 85.2 g
• Fat: 25.7 g
• Fiber: 9.4 g
• Sodium: 1623 mg
• Saturated Fat: 8.3 g
• Sugar: 7.3 g
• Cholesterol: 110 mg