🔥🌮 Happy Taco Tuesday, Fam! 🌮🔥

Okay, listen up — the Instant Pot just earned itself a permanent spot in the Taco Hall of Fame. 🏆 This garlicky Cuban-style pork is straight-up weeknight wizardry — juicy, citrusy, and tender enough to fall apart if you so much as look at it.

We’re talking layers of flavor here:
🍊 Bright grapefruit + lime for that tropical tang
🌿 Fresh oregano & garlic to keep things earthy and bold
🥩 Pork so tender it practically shreds itself

This is one of those set-it-and-forget-it meals that feels like you cheated the system — because it’s fast, easy, and absolutely fire.

👇 Scroll down to bring a little Cuban flavor to your Taco Tuesday lineup.

Cheers & hot sauce,
~ The Taco Tuesday Crew 🌶️✨

Recipe By: Dinner In An Instant, by Melissa Clark
🌮 Fun Fact: The iconic Instant Pot was invented by former tech engineers in 2010 who wanted to ditch takeout—one device to pressure-cook, slow-cook, rice-cook, and sauté.

🌶️ What You’ll Need
3 lb boneless pork shoulder, trimmed lean
6 garlic cloves (don’t hold back)
Juice of 1 grapefruit (about ⅔ cup)
Juice of 1 lime
½ tbsp fresh oregano
½ tbsp cumin
1 tbsp kosher salt
1 bay leaf
Lime wedges, chopped cilantro, salsa + hot sauce (for topping)
Tortillas — optional, but let’s be real, not optional 🌮

🌮 How to Make the Magic

1️⃣ Blend the Flavor Bomb:
Toss garlic, grapefruit juice, lime juice, oregano, cumin, and salt into a blender. Blend till smooth — it should smell like vacation.

2️⃣ Marinate the Meat:
Cut pork into 4 chunks, pour the marinade over it, and let it sit for at least 1 hour (overnight if you’ve got patience).

3️⃣ Choose Your Path: Instant Pot or Slow Cooker

🔥 Instant Pot Method:
Add pork + marinade + bay leaf to the pot. Cook on high pressure for 80 minutes, then let the steam release naturally.
Remove the pork, shred it with two forks, then pour back about a cup of that flavorful jus. Keep warm until serving.

🌴 Slow Cooker Method:
Add pork + marinade + bay leaf to the slow cooker. Cook on low for 8 hours till it’s falling apart.
Shred the pork, add back a cup of the liquid gold, and keep warm till you’re ready to taco.

🌮 Serve It Up
Load it into tortillas, top with cilantro, salsa, and a squeeze of lime. Add hot sauce if you’re brave — or extra hot sauce if you’re you.

Pro Tip: This pork also slaps over rice, in bowls, or straight from the pan while “taste testing.” (We won’t judge.)