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Instructions. Slice rolls in half. Spread one half with mayonnaise and the other with mustard. On the bottom half, add one slice of Swiss cheese. Then layer 3 slices of turkey on top. Then place warmed shredded turkey on top. Add 2 more slices of Swiss cheese and top with pickles. Put the top half roll on and press down gently, making sure.

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Insert the stainless steel inner pot into the Instant Pot® and add olive oil. Press Saute. Once hot, add pork loin chunks, salt and pepper. Cook 3 to 4 Minutes on each side and remove from the Instant Pot®. Add the minced garlic, consommé, orange juice, lemon juice and orange zest to the Instant Pot®. Stir and add the pieces of seared pork.

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Instructions. Season pork pieces with salt and pepper. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function. When oil gets hot, brown the meat on 2 sides, 3 - 4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches.

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Place the pork chunks in the Instant Pot and pour the marinade over the top, ensuring that all pieces are coated with the marinade. Step 3. Close the Instant Pot lid and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" button and set the timer for 60 minutes on high pressure.

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Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours). Step 2. Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet).

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To make the slow cooker mojo pork: Place the pork shoulder in your slow cooker. Combine the sour orange juice (or orange and lemon juice), garlic, salt, and pepper in a small bowl. Pour over the pork shoulder. Cook on low for 7-8 hours or high 4-6 until the pork is cooked through and shreds easily.

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Turn the Instant Pot to the Sauté setting. When the pot is hot add 2 tablespoons of olive oil and the seasoned pork. Sear on all sides until golden brown, about 4 to 5 minutes. Remove the pork from the pot. Add the orange juice, lime juice, chicken stock, and onion to the Instant Pot and scrape up any browned bits.

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Add the chicken broth and 1 cup of water. Set the Instant Pot to High Pressure for 60 minutes. Once it's ready, allow for the pressure to Naturally Release for 15-20 minutes. Then carefully remove the whole pork shoulder onto a plate to shred. Shred and pull it apart with a fork.

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Start with your base ingredient of Shredded Pork and have all your ingredients ready. Slice hoagie rolls and lightly butter. Place rolls in over under broiler to toast 2-4 minutes or until lightly toasted. Remove from oven. Put Dijon mustard on each roll and top with shredded pork and ham.

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Instant Pot Pulled Pork for Cuban Sandwiches. Chop 2 pounds pork shoulder roast into 4 inch chunks. Season with salt and pepper. Turn Instant Pot to sauté and add 2 tablespoons vegetable oil. Sear pork chunks on both sides until browned, 3-4 minutes. Turn off pot, deglaze with ½ cup chicken broth, scrape off browned bits, then add another 1.

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Sliced pickles. Instructions. Insert the stainless steel inner pot into the Instant Pot® and add olive oil. Press Saute. Once hot, add pork loin chunks, salt and pepper. Cook 3 to 4 Minutes on each side and remove from the Instant Pot®. Add the minced garlic, consommé, orange juice, lemon juice and orange zest to the Instant Pot®.

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Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours. When ready to cook, remove the pork from the bowl and dab off the excess marinade.

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Allow to cool for 5 - 10 minutes and then slice thinly. Split rolls lengthwise. Brush mustard on the bottom half and melted butter on top half. Top evenly with pork, ham, and swiss. Set under the broiler just until the cheese is melted, 1 - 2 minutes. Top with pickles and press the sandwich closed. Instant Pot Classic Cuban Sandwiches.

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Sear the pork until brown on all sides. After the pork is ready crisp it up pulled in the oven: Preheat oven to broil. Transfer it with a slotted spoon to a large baking sheet. Spoon the leftover cooking juices evenly on top of the pork. Broil for 4-5 minutes, or until the edges of the pork are brown and crispy.

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Add the remaining ½ tablespoon of olive oil to the pot and the onion to the pot. Cook for about 3 minutes, until fragrant. Add the lime juice, orange juice, chicken stock, and bay leaf, then return the seared pork to the pot.

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Blend the garlic, lime and grapefruit juices and seasonings (except the bay leave) until smooth. Pour over the pork in a bowl and marinate for at least an hour. Pressure cook. Transfer the pork to the Instant Pot, add the bay leaf, cover and cook on high pressure for 80 minutes. Allow to naturally release.