Instant Pot Spiced Cuban Pork Ragout
- Prep Time:
- 15 min
- Cooking Time:
- 80 min
- Serves:
- 6 - 8
Ingredients
1 1/2 lb. Pork loin roast, boneless
1 Tbsp. GF chili powder
2 tsp. GF ground cumin
2 tsp. GF oregano
1 tsp. GF ground black pepper
2 tsp. Himalayan salt, divided
Juice and grated zest of one large lemon
1 Tbsp. Extra virgin olive oil
3 slices thick-cut GF bacon
1 large yellow onion, chopped
4 garlic cloves, smashed
1 red or yellow bell pepper, sliced
1 cup dried black beans
14.5 oz. can diced pure tomatoes
1 cup water
1 - 2 hot chili peppers, or to taste
1 Tbsp. Pure maple syrup or desired sweetener
2 GF bay leaves
2 large carrots, diced
4 oz. small button mushrooms, quartered
1 bunch fresh cilantro, chopped
Instructions
- Trim fat off the pork and cut it in half
- First make a rub by mixing chili powder, cumin, oregano, black pepper, 1 teaspoon of salt, lemon juice, lemon zest and olive oil. Rub the pork all over with seasoning and marinate for 1 hour at room temperature, or refrigerate covered for up to 8 hours
- Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon and set aside
- Leaving the instant pot on sauté, add the pork and brown on all sides. About 2 minutes per side. You may have to do this one at a time, depending on the size of your instant pot
- Remove the pork and place on a plate. Leaving the pot on sauté add onions, garlic and bell pepper. Cook for 5 minutes, stirring often. If need to, add a splash of olive oil
- Return the pork to the pot. Add black beans, tomatoes, water, chili peppers, maple syrup, bay leaves and one teaspoon of salt. Cover and cook on high pressure for one hour
- Once done cooking use the quick release function to release the steam. Add the carrots and mushrooms. Cover and cook on high pressure for 2 more minutes. If the ragout is too thick add a little water
- Discard the bay leaves and using two forks shred the meat. Taste and, if needed, add salt. Stir in fresh cilantro and reserved bacon
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