Instant Pot Caribbean Pork Roast

1. Trim any excess fat from pork roast.
2. In a medium bowl combine peanut butter, soy sauce, hoisin sauce, grill mate packet, cumin, red pepper flakes, and salt.
3. Slice onion and bell pepper into 1/4 inch (6 mm) thick slices.

Make It Now

1. 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

1. 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

1. 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.