Craving a hearty, fall-off-the-bone pork roast but don’t have hours to spare? The Instant Pot is your secret weapon! This recipe delivers an incredibly tender and juicy pork roast infused with a rich, smoky, and slightly spicy rub. It’s the kind of comforting, flavor-packed meal that tastes like it slow-cooked all day, but it’s ready in just over an hour. Perfect for a satisfying weeknight dinner, meal prep, or serving a crowd.
Ingredients
• 2 pounds Pork Roast (shoulder or butt recommended)
• 1 tbsp Coconut Oil
• 1 ½ cups Beef Broth
• 1 tsp Liquid Smoke
• For the Spice Rub
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Thyme
• 1 tsp Oregano
• 1 tsp Garlic Powder
• 1 tsp ground Ginger
• 1 tsp Sweetener (optional)
• ½ tsp Onion Powder
• ½ tsp Chili Powder
• ½ tsp Black Pepper
Instructions
1. Directions
2. Combine the Rub: In a small bowl, mix together the chili powder, cumin, thyme, oregano, smoked paprika, sweetener, ground ginger, onion powder, garlic powder, and pepper.2. Season the Pork: Pat the pork roast dry with paper towels. Generously rub the spice mixture over the entire surface of the meat.3. Sear the Meat: Set your Instant Pot to the ‘Sauté’ function. Once the display reads ‘Hot’, add the coconut oil. Carefully place the seasoned pork in the pot and sear for 3-4 minutes per side, until a rich, brown crust forms.4. Add Liquids: Turn off the ‘Sauté’ function. In a measuring cup, whisk the liquid smoke into the beef broth, then pour the mixture over the pork in the pot.5. Pressure Cook: Secure the lid and set the steam release valve to the ‘Sealing’ position. Cook on HIGH pressure for 45 minutes.6. Natural Release: Once the cooking time is complete, allow the pressure to release naturally for at least 15 minutes before moving the valve to ‘Venting’ to release any remaining steam.7. Serve: Carefully remove the pork from the pot and let it rest for a few minutes before slicing or shredding. Serve warm and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 760
• Total Fat: 40g
• Net Carbs: 2.2g
• Protein: 75g
• Fiber: 0.2g
Pro Tips
• For an extra deep crust, make sure the pork is patted completely dry before you apply the rub and don’t move it for at least 3 minutes per side while searing.
• This pork is fantastic for shredding. After cooking, use two forks to pull the meat apart for tacos, pulled pork sandwiches, or burrito bowls.
• To create a quick gravy, remove the cooked pork and set the Instant Pot to ‘Sauté’. Whisk in a slurry of 1 tbsp cornstarch and 2 tbsp cold water and simmer until the liquid thickens.
• Leftovers store beautifully. Keep the pork in an airtight container with some of the cooking juices for up to 4 days in the refrigerator.
FAQ
Q: What cut of pork is best for this recipe
A: This recipe works best with a pork shoulder or pork butt. These cuts have the right amount of fat to become incredibly tender and juicy under pressure.
Q: How do I get a good sear on the pork
A: For a deep, flavorful crust, make sure your Instant Pot is set to ‘Sauté’ and reads ‘Hot’ before adding the oil. Pat the pork completely dry with paper towels before seasoning, and don’t move the meat for at least 3-4 minutes per side while searing.
Q: Can I make a gravy with the cooking liquid
A: Yes! To create a quick gravy, remove the cooked pork and set the Instant Pot to ‘Sauté’. Whisk in a slurry of 1 tbsp cornstarch and 2 tbsp cold water and simmer until the liquid thickens.
Q: Why isn’t my pork roast tender
A: If your pork isn’t fall-apart tender, it likely needs more cooking time. Ensure you cooked it on HIGH pressure for the full 45 minutes and allowed the pressure to release naturally for at least 15 minutes, as this step is crucial for tenderizing the meat.
