2 lbs boneless pork shoulder, skin and excess fat removed, cut into 4 pieces
2 tablespoons canola oil
8 slices thinly sliced Ham
8 slices Swiss Cheese
8 sliced Dill Pickles
Yellow Mustard
Siracha Sauce
Directions
Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
Pierce some small slashes in the pork with a sharp paring knife. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
Reserve the marinade in the bowl for cooking.
Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Set to pressure cook on high for 1 hour.
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.
On buttered Cuban bread, place the pickles, roasted pork, ham, and then cheese in that order. Mustard is optional.
