Instant Pot AIP Mojo Pork and Tostones

Paleo On The Go

Posted on December 13 2017

instant pot aip mojo pork and tostones

Instant Pot AIP Mojo Pork and Tostones

I grew up in Southern California. As a recent transplant to Florida, I must admit that I am missing the Mexican food available in So Cal. I have been enjoying the Cuban food that is so prevalent here, in particular mojo pork and tostones. This AIP compliant recipe doesn't disappoint!

The Instant Pot cooked the pork quickly, resulting in delicious, tender meat. We used a tortilla press to flatten the tostones after cooking. Frying them in coconut oil added great flavor. This is another great AIP dish that you can serve at your next get together.



instant pot aip mojo pork and tostones - ingredients

Serves 6


  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 5 cloves garlic, minced
  • 1 teaspoon salt
  • 3 pounds boneless grass fed pork shoulder, cut into 2-inch cubes
  • chopped fresh cilantro


  • 3 Green Plantains
  • 1 cup coconut oil (or olive or avocado oil)


  1. In the insert of your Instant Pot, combine the orange juice, lime juice, garlic, and salt.
  2. Add the pork and toss to coat
  3. Make sure the rubber seal is placed inside the lid.
  4. Set for 45 minutes at high pressure.
  5. After the 45 minutes are up, press keep warm / cancel and allow the pressure to release naturally for 10 minutes before turning the nozzle to venting and releasing any remaining pressure. Preheat the broiler.
  6. With a slotted spoon or tongs, remove the pork to a baking sheet. Set the Instant Pot to sauté and reduce the liquid for 10-15 minutes, or until thickened (you want there to be about 1 cup remaining).
  7. Pour into a heat-proof bowl and skim off some of the fat once it starts to cool and rise to the top.
  8. Meanwhile, broil the pork for 3-5 minutes per side, until crispy and browned, turning several times to get it browned on at least two of the sides. (the amount of time will depend on the heat of your broiler and distance the pork is from it)
  9. Serve with the reduced sauce, cilantro, and tostones, if desired.


  1. Peel the plantains and cut into 1” chunks.
  2. Heat the oil in a straight sided pan and when shimmering, add the plantain chunks. Fry 5-7 minutes (don’t brown them), then remove to paper towel to drain. Let cool.
  3. Place each chunk between two sheets of parchment paper and press down with a glass or heavy object to flatten to ¼” thickness. Peel off parchment.
  4. Reheat oil adding more if needed and fry the flattened disks for a second time until golden brown and crisp.
  5. Remove to paper towel to drain and sprinkle with sea salt.


Can also be served with coconut cauli-rice!

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