5 from 6 votes
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!
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings:
8
Calories:
281 kcal
Course:
Dinner
Cuisine:
Mediterranean
Ingredients
- 3 lb. pork roast 1350 g
- 3 Tbsp. peanut butter 45 mL
- 1 Tbsp. soy sauce 15 mL
- 2 Tbsp. hoisin sauce 30 mL
- 1-1.13 oz. Grill Mate Pepper Garlic Marinade 32 mL, packet
- 1 Tbsp. ground cumin 15 mL
- 1/2 tsp. red pepper flakes 2.5 mL
- 1 tsp. salt 5 mL
- 1/2 onion about 1/2 cup (120 mL, large
- 1 bell pepper about 1 cup (240 mL, large
- 1/4 cup cilantro 80 mL, fresh, at time of serving
- lime at time of serving, juice of 1
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.
Cup of Yum
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 Information
Calories
281kcal
(14%)
Carbohydrates
5g
(2%)
Protein
40g
(80%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
107mg
(36%)
Sodium
519mg
(22%)
Potassium
756mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
615IU
(12%)
Vitamin C
19.8mg
(22%)
Calcium
30mg
(3%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 281
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 519mg | 22% |
| Potassium | 756mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 30mg | 3% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.