Seasoned, marinaded pork roast gets cooked in the Instant Pot and then broiled until crispy in this easy, freezer friendly, and delicious recipe for a crowd.
- 1–2 tablespoons olive oil
- 1 white or yellow onion, diced
- 5 cloves garlic, minced
- 1 teaspoon ground oregano
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4–5 pounds pork shoulder (also known as pork butt or Boston butt)
- 1/2 cup lime juice
- 3/4 cup orange juice
- 1 tablespoon hot sauce
Make It Now:
- Turn on Saute function and heat the oil. Saute the onion just until softened, about 5-7 minutes. Season lightly with salt and pepper while it cooks. Stir in the garlic during the last 30-60 seconds. Press cancel.
- In a small bowl, combine the oregano, cumin, chili powder, salt, and pepper.
- On a cutting board, cut the roast into four equal pieces. Pat the roast dry with paper towels and then rub the seasoning all over each piece. (Freezing instructions begin here.)
- Add the seasoned meat along with remaining ingredients into the Instant Pot.
- Lock and seal the lid. Cook for 45 minutes at high pressure. Naturally release the pressure for 10 minutes (or more if you prefer) and then use a quick release.
- Remove the pork to a cutting board, and shred with two forks.
- Preheat the broiler. Broil the meat for 3 minutes. Using tongs, turn the meat over and spoon about ¼ cup of the juices from the slow cooker over the meat. Broil another 3 to 4 minutes, or until the edges of the meat start to crisp up and turn brown. Remove from the oven and spoon another ¼ cup of the juices over the cooked pork.
- Serve immediately in tacos, burritos, or salads, or enjoy by themselves.
Freeze For Later: Follow Steps 1-3. Place the seasoned pork and remaining ingredients into a gallon-sized freezer bag or round freezer container. Seal and freeze. Tip: Set the freezer bag in a bowl in the freezer for a few hours to help it freeze in the shape of the pressure cooker.
Prepare From Frozen: Turn on Saute function. Saute the frozen meal for 5 minutes to release some liquid. Press Cancel. Follow Steps 4-8, except cook at high pressure for 45-50 minutes with a natural release for 10 minutes and then a quick release. (The frozen meat will cook approximately the same amount of time as from fresh.