Step 1

In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, oil, brown sugar, oregano, cumin, and salt; process until blended.

Step 2

Add this mixture to a ziplock bag, along with the bay leaf and pork.

Step 3

Let sit at room temperature 1 hour, or refrigerated as long as overnight.

Step 4

When ready to cook, place the pork and marinade in the Instant Pot. Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and make sure the steam release knob is in the “sealing” position.

Step 5

Press the “MANUAL” button and set Instant Pot for HIGH pressure for 80 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Step 6

Once the 80 minutes are up, allow the pressure to release naturally. Open the lid.

Step 7

Remove the pork from the Instant Pot, leaving the cooking liquids in the pot.

Step 8

Press the “SAUTE” button and boil the cooking liquids for 5 minutes to reduce them a bit. Skim off any extra fat.

Step 9

Meanwhile, shred the pork using two forks.

Step 10

Toss the shredded pork with about 1 cup of the cooking liquids. Season with salt, to taste.

Step 11

Serve in tortillas with cilantro, avocado, hot sauce, salsa and lime.

Step 12

Follow steps 1-3 above.

Step 13

Place pork in slow cooker and cook on low for 8 hours.

Step 14

Once the cooking time is up, remove the pork from the slow cooker.

Step 15

Taste the cooking liquids for flavor. If bland, or watery, transfer to a pot on your stove, set over medium-high heat, and boil it down for 7-10 minutes. Season with salt, to taste.

Step 16

Meanwhile, shred the pork using two forks.

Step 17

Toss the shredded pork with about 1 cup of the cooking liquids.