Garlicky Cuban Pork in the IP

Ingredients:
8 garlic cloves
juice of 1 grapefruit (about 2/3 c)
zest and juice of 1 lime
3 Tbs olive oil
2 Tbs brown sugar
1 Tbs fresh oregano leaves
2 tsp cumin
1.5 Tbs kosher salt
4-5# boneless pork shoulder, but into 4 pieces
1 bay leaf

In a blender, combine garlic, grapefruit juice, lime zest and juice, 2 Tbs oil, brown sugar, oregano, cumin and salt. Process until blended. Transfer to large bowl and add the port and bay leaf; toss to combine. Marinate at room temp for 1 hr or refrigerate up to 6 hrs.

Using the saute function, heat 1 Tbs oil. Remove pork from marinade, shaking off excess and brown it on all sides. You'll need to do this in batches, transferring browned pork to a plate as you go.

When all the pork is browned, return piees to a pot along with juices from the plate. Add reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let pressure release naturally.

Remove pork from liquid. Taste jus and if too bland, cook boil it down a little, 7-15 min. Remove bay leaf and use a fat separator, if desired. Shred the meat and toss with jus (1.5-2 c) to taste.

From Dinner in an Instant, by Melissa Clark