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5.0 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 15 mins
Total Time
1 hr 45 mins
Servings: 8
Calories: 281 kcal
Course: Dinner
Cuisine: Mediterranean

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

    Cup of Yum
  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.

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 (22%) 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: 8Serving

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.