Pressure Cooker Lechón Asado {Cuban Pork con Mojo}
Pressure Cooker Lechon Asado {Cuban Pork with Mojo} is cooked in a Sour Orange Garlic Sauce, called Mojo Criollo and tons of onions!
Servings: 6 people
Calories:
Ingredients
- 4-5 pounds Pork Shoulder cut into chunks
- 5 large Yellow/Brown Onion sliced 1/2 inch thick
Mojo
- 1.25 cups Seville Orange Juice freshly squeezed
- or
- 1/2 cup Orange Juice + 3/4 cup Lime Juice freshly squeezed
- 2-3 Bulbs/(1/2cup) Fresh Garlic peeled and minced
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Dried Oregano
- 1.5 Tablespoons Kosher Salt
- 2 teaspoons Ground Cumin
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Crushed Red Pepper Flakes
Instructions
- Whisk together Mojo Ingredients. Cut Pork into Chunks and trim away fat.
- Add Pork Chunks and Mojo into a container or heavy duty freezer bag and refrigerated for two hours or up to overnight.
- When ready to cook, add Pork and Marinade to Pressure Cooker cooking pot.
- Slice Onions into 1/2 inch slices; don't pull apart the slices. Place Onions on top of Pork.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 4 minutes. When Beep sounds, wait 15 minutes and then release the rest of the pressure.
Notes
Serve with Homemade Cuban Black Beans and Rice.