Instant Pot Caribbean Pork Roast
It’s time to dress up in peg legs and eye patches, because this Caribbean Pork Roast will have the whole family shouting “shiver me timbers” when they taste the complex, vibrant, and almost out of this world flavors that meld together perfectly in this dish. Subtle hints of peanut accompanied by delicate spices and a perfectly tender, fall apart roast is why this dish is my families new favorite. Serve Caribbean Pork Roast with a light slaw, or a curried rice noodle dish for family meal perfection!
Servings: 8
Calories: 281kcal
Ingredients
- 3 lb. 1350 g pork roast
- 3 Tbsp. 45 mL peanut butter
- 1 Tbsp. 15 mL soy sauce
- 2 Tbsp. 30 mL hoisin sauce
- 1-1.13 oz. 32 mL Grill Mate Pepper Garlic Marinade Packet
- 1 Tbsp. 15 mL ground cumin
- 1/2 tsp. 2.5 mL red pepper flakes
- 1 tsp. 5 mL salt
- 1/2 large onion about 1/2 cup (120 mL)
- 1 large bell pepper about 1 cup (240 mL)
- 1/4 cup 80 mL fresh cilantro, at time of serving
- juice of 1 lime at time of serving
Instructions
- Trim any excess fat from pork roast.
- In a medium bowl combine peanut butter, soy sauce, hoisin sauce, grill mate packet, cumin, red pepper flakes, and salt.
- Slice onion and bell pepper into 1/4 inch (6 mm) thick slices.
Make It Now
- Place sliced onion in the bottom of a 5 Quart (4.73 L) slow cooker. Place Roast on top of onions. Pour sauce over the roast, then place the sliced bell peppers on top. Cover and cook on low for 6-8 hours, or on high 3-4 hours. Remove from slow cooker, cut into large chunks, top with some of the juices it cooked in, lime juice, and minced cilantro.
Make It a Freezer Meal
- Place trimmed roast, sliced onion, and sliced bell pepper in a labeled gallon (4 L) freezer bag, remove as much air as possible, seal well. Pour sauce into a labeled quart (1 L) freezer bag, remove as much air as possible, seal well. Freeze next to the pork roast.
Thaw and Cook
- Place Frozen contents in bags in a large bowl in the freezer to thaw 24 hours prior to cooking. Once thawed, place onions in the bottom of a 5 Quart (4.73 L) slow cooker. Put roast on top of onions, pour sauce over the roast, and top with bell pepper slices. Cover and cook on low for 6-8 hours, or on high 3-4 hours. Remove from slow cooker, cut into large chunks, top with some of the juices it cooked in, lime juice, and minced cilantro.
Nutrition
Calories: 281kcal | Carbohydrates: 5g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 519mg | Potassium: 756mg | Fiber: 1g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 19.8mg | Calcium: 30mg | Iron: 2.4mg