This instant pot cocoa spiced pork roast is a slow cooked flavor infused pork recipe you’ll find irresistible! Prepared with fresh herbs and a savory dry rub, the instant pot pork shoulder roast will just fall to pieces once done! Serve this main course with any of your favorite sides. Whatever is left over for the next day, make some tasty pork sandwiches!
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
This article contains affiliate links.
Ingredients
Dry Rub Ingredients:
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon chipotle powder
- 1 teaspoon ground cloves
- ½ tablespoon sea salt
- ½ teaspoon ground black pepper
Pork Roast Ingredients:
- 3½ – 4 lbs. pork shoulder roast, trimmed and cut into 4 pieces
- 2-3 tablespoons extra virgin olive oil, divided
- 2 large stalks celery, chopped
- 2 large carrots, chopped
- 1 large yellow onion, chopped
- 1½ cups chicken broth, preferably organic
- 2 whole bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Equipment
- Instant Pot
- Cutting board and knife
- Immersion blender
- Small bowl
- Serving platter
Instructions
- Remove pork shoulder from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Set aside.
- Prepare dry rub by combining all ingredients in a small bowl. Stir to combine and rub the dry rub into all sides of each pork shoulder section, reserving one tablespoon of the rub for later use. Set the seasoned pork and reserved dry rub aside.
- Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned pork and sear on each side, approximately 2-3 minutes per side. (Work in two batches, if necessary). Transfer pork to a plate and set aside.
- Add remaining olive oil, along with celery, carrots, and yellow onion. Sauté, stirring occasionally, until vegetables start to develop some color and become fragrant, approximately 4-5 minutes.
- Add broth and stir to combine, gently scrapping any brown bits off the bottom of the pot with a wooden spoon in the process. Turn the unit off.
- Return pork shoulder to the Instant Pot®. Add bay leaves, rosemary, and thyme. Sprinkle reserved tablespoon of dry rub on top and stir to combine. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 50 minutes.
- When cook time is complete, allow pressure to release naturally for 20 minutes, then manually release any remaining pressure, if necessary.
- Remove lid and discard the bay leaves and woody stems from the rosemary and thyme. Transfer the pork roast to a serving platter and cover to keep warm. Set aside.
- With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired. Serve pork roast immediately with choice of sides and topped with some of the warm sauce. Enjoy!
Storage Instructions
With the leftover pork roast, store in an airtight container and refrigerate for up to 3 days.
You May Also Like
Bragging Rights
We would love to see what you did with this recipe!
Comment below or share your photo @flavorportal / #flavorportal
Instant Pot Cocoa Spiced Pork Roast
This instant pot cocoa spiced pork roast is a slow cooked flavor infused pork recipe you'll find irresistible! Prepared with fresh herbs and a savory dry rub, the instant pot pork shoulder roast will just fall to pieces once done! Serve this main course with any of your favorite sides. Whatever is left over for the next day, make some tasty pork sandwiches!
Ingredients
- Dry Rub Ingredients:
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon chipotle powder
- 1 teaspoon ground cloves
- ½ tablespoon sea salt
- ½ teaspoon ground black pepper
- Pork Roast Ingredients:
- 3½ - 4 lbs. pork shoulder roast, trimmed and cut into 4 pieces
- 2-3 tablespoons extra virgin olive oil, divided
- 2 large stalks celery, chopped
- 2 large carrots, chopped
- 1 large yellow onion, chopped
- 1½ cups chicken broth, preferably organic
- 2 whole bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Remove pork shoulder from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Set aside.
- Prepare dry rub by combining all ingredients in a small bowl. Stir to combine and rub the dry rub into all sides of each pork shoulder section, reserving one tablespoon of the rub for later use. Set the seasoned pork and reserved dry rub aside.
- Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned pork and sear on each side, approximately 2-3 minutes per side. (Work in two batches, if necessary). Transfer pork to a plate and set aside.
- Add remaining olive oil, along with celery, carrots, and yellow onion. Sauté, stirring occasionally, until vegetables start to develop some color and become fragrant, approximately 4-5 minutes.
- Add broth and stir to combine, gently scrapping any brown bits off the bottom of the pot with a wooden spoon in the process. Turn the unit off.
- Return pork shoulder to the Instant Pot®. Add bay leaves, rosemary, and thyme. Sprinkle reserved tablespoon of dry rub on top and stir to combine. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 50 minutes.
- When cook time is complete, allow pressure to release naturally for 20 minutes, then manually release any remaining pressure, if necessary.
- Remove lid and discard the bay leaves and woody stems from the rosemary and thyme. Transfer the pork roast to a serving platter and cover to keep warm. Set aside.
- With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired. Serve pork roast immediately with choice of sides and topped with some of the warm sauce. Enjoy!