This Instant Pot Crispy Mojo Pork with Spicy Slaw is inspired by the Haitian classic griot. It’s bright with citrus, garlicky, and finished crisp for great texture—a simple, flavorful dish you can make in under two hours.
Instant Pot Crispy Mojo Pork with Spicy Slaw
Years ago I was asked to cater a wedding where the couple wanted Haitian food. I had little experience with Haitian cuisine, so I researched the dishes they requested—especially griot (pronounced gree-oh). The New York Times description captures it well: big chunks of pork shoulder marinated in citrus and chiles, simmered until tender, then fried until crisp. It’s a brilliant combination of tender meat and crunchy, caramelized exterior.
With the Instant Pot, you can achieve tender, flavorful pork much faster. If you don’t have Scotch bonnet chiles on hand, a simple mojo marinade—citrus, garlic, salt, and cumin—still delivers excellent flavor. After pressure cooking, a quick broil crisps the pork without deep frying, which works especially well with the naturally fatty shoulder cut.
Traditionally served with pikliz (a vinegary Haitian slaw), this recipe includes a simple spicy slaw that adds a bright, acidic counterpoint to the rich meat. The reduced cooking liquid becomes a concentrated sauce you can spoon over the pork.
Instantpot Crispy Mojo Pork
- Author: Simone Miller
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Category: Main Course
- Cuisine: Haitian
Ingredients
Pork Ingredients:
- 1/4 cup orange juice
- 1/4 cup lime juice
- 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 3 pounds boneless pork shoulder, cut into 2-inch cubes
- Chopped fresh cilantro, for garnish
- Spicy Slaw for serving (optional, recipe below)
- Tostones for serving (optional)
Spicy Slaw Ingredients:
- 1/4 cup lime juice
- 2 tablespoons avocado oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground coriander
- 1/2 head green or savoy cabbage, shredded
- 1 bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
Instructions
To make the pork:
- In the insert of your Instant Pot, combine the orange juice, lime juice, garlic, salt, and cumin.
- Add the pork and toss to coat. (Optional: refrigerate for 4–12 hours to marinate for more flavor.)
- Secure the lid with the rubber seal in place. Set the valve to sealing and cook at high pressure for 45 minutes.
- When cook time ends, press Keep Warm/Cancel and let the pressure release naturally for 10 minutes. Then turn the valve to venting to release any remaining pressure. Preheat the broiler.
- Using a slotted spoon or tongs, transfer the pork to a baking sheet. Set the Instant Pot to Sauté and reduce the cooking liquid for 10–15 minutes until thickened to about 1 cup. Pour into a heatproof bowl and skim off excess fat as it cools.
- Broil the pork 3–5 minutes per side until browned and crispy, turning to brown multiple sides. Broiling time depends on your broiler’s heat and distance from the element.
- Garnish with cilantro and serve with the reduced sauce, spicy slaw, and tostones if desired.
To make the slaw:
- In a large bowl, whisk together the lime juice, avocado oil, apple cider vinegar, ground coriander, and a pinch of salt.
- Add the shredded cabbage, sliced bell pepper, and red onion. Using your hands, toss and squeeze the vegetables slightly to break them down and help the dressing penetrate.
- Taste and adjust with additional lime juice or vinegar if needed, especially if using a large cabbage.
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