Instant Pot Garlicky Cuban Pork

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1. 1
   PRESSURE COOKER: Cut the pork in 4 pieces and place in a bowl.
2. 2
   In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
3. 3
   Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
4. 4
   Transfer to the pressure cooker, add the bay leaf, cover and cook high pressure 80 minutes. Let the pressure release naturally.
5. 5
   Remove pork and shred using two forks.
6. 6
   Remove liquid from pressure cooker, reserving then place the pork back into pressure cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.
7. 7
   SLOW COOKER: Cut the pork in 4 pieces and place in a bowl.
8. 8
   In a small blender or mini food processor, combine garlic, grapefruit juice, lime juice, oregano, cumin and salt and blend until smooth.
9. 9
   Pour the marinade over the pork and let it sit room temperature 1 hour or refrigerated as long as overnight.
10. 10
    Transfer to the slow cooker, add the bay leaf, cover and cook low 8 hours.
11. 11
    Remove pork and shred using two forks.
12. 12
    Remove liquid from slow cooker, reserving then place the pork back into slow cooker. Add about 1 cup of the liquid (jus) back, adjust the salt as needed and keep warm until you're ready to eat.