Cuban Lechon Asado (Instant Pot)

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Always make friends with your butcher. Today started with me wanting to make a Mexican style pulled brisket, but…there was no adobo at my local grocery store 😦 So I got to talking to the butcher and he suggested this recipe. So I can’t really take credit for this, so if you ever see Brad at the QFC in Lower Queen Anne, thank him!

This is an Instant pot recipe, so…you will need an Instant pot. If you are wondering where to buy one, here’s the one I have:

Cuban Lechon Asado




  • 2-3lb Pork Shoulder
  • 6 cups Orange Juice (lots of pulp)
  • 6 key limes, juiced (or use regular limes)
  • 1/4 cup apple cider vinegar
  • 10 cloves of garlic (or however much you want)
  • Salt, pepper, cumin to taste
  • 1 cup of roughly chopped cilantro


    1. Mix everything except for pork (obviously) into a large bowl
    2. Stab the pork to create holds so the marinade can get into the cracks
    3. Put pork into the marinade, cover and put in fridge for 4 hours, best overnight
    4. Turn the instant pot to saute, then add some oil to the pot, then sear all sides of the pork (about 3-4 minutes each side)
    5. Turn the instant pot to manual, high pressure, and set for 75-80 minutes and add the liquid up to the line, or however much you have
    6. When roast is done, remove, shred then mix with some of the liquid that cooked out to keep it nice and juicy. When we shredded it we just pushed on it with a fork and it fell apart


  • Save the extra cooking juices for braising greens
  • I know I said this is an instant pot recipe, but you can always use a slow cooker and it will take 10 hours versus 75 minutes
  • Use the extra meat the next day and cook it until it gets nice and crispy, serve it with some eggs for an awesome omelet




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