Instant Pot Chocolate Spice Pork Roast
This Instant Pot Chocolate Spice Pork Roast combines the rich taste of pork with a delightful cocoa spice rub. I love cocoa and chocolate rubs on meat, especially pork and beef, and this recipe doesn’t disappoint. The marriage of cocoa and spices creates a wow factor that’s perfect for both special occasions and regular family dinners.
Using Cocoa Powder
So, why cocoa in the first place? Cocoa powder isn’t just for desserts! It’s rich chocolate taste enhances savory dishes by adding depth and complexity. This recipe infuses the pork with that rich, earthy flavor but also adds some herb and spice. Plus, using an Instant Pot ensures tender, juicy meat in a fraction of the time compared to traditional methods.
I have gotten more ideas for using cocoa powder and chocolate with meat from this reddit BBQ thread.
>
Serving Suggestions
Pair your Chocolate cocoa-spiced pork roast with creamy mashed potatoes and/or roasted vegetables.
Try adding Instant Pot Cinnamon Apples for dessert!
Instant Pot Chocolate Spice Pork Roast
This Instant Pot Chocolate Spice Pork Roast uses cocoa powder and spices for a delicious pork shoulder roast.
Ingredients
- Dry Rub Ingredients:
- 1 T. unsweetened cocoa powder
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. paprika
- ½ t. chipotle powder
- 1 t. ground cloves
- ½ T. sea salt
- ½ t. ground black pepper
- Pork Roast Ingredients:
- 3½ - 4 lbs. pork shoulder roast, trimmed and cut into 4 pieces
- 2-3 T. extra virgin olive oil, divided
- 2 large stalks celery, chopped
- 2 large carrots, chopped
- 1 large yellow onion, chopped
- 1½ c. chicken broth, preferably organic
- 2 whole bay leaves
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Remove pork shoulder from refrigerator between 30 minutes and 2 hour, before cooking. Set aside.
- Combine all rub ingredients in a small bowl. Stir to combine.
- Rub the dry rub into all sides of each pork shoulder section, reserving one tablespoon for later use. Set the seasoned pork and reserved dry rub aside.
- Select the “Sauté” function on the Instant Pot with one tablespoon olive oil. Once hot, add the seasoned pork and sear on each side, approximately 2-3 minutes per side. (Work in batches if necessary). Transfer pork to a plate and set aside.
- Add the remaining olive oil, along with celery, carrots, and yellow onion. Sauté, stirring occasionally, until vegetables start to brown 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.
- Return the pork shoulder sections to the Instant Pot. Add bay leaves, rosemary, and thyme. Sprinkle the reserved tablespoon of dry rub on top and stir to combine. Add lid and lock into place. Sealing and pressure cook on manual high pressure for 50 minutes.
- When the pressure-cooking time is complete, allow the pressure to release naturally for 20 minutes, then manually release any remaining pressure if necessary.
- Remove the 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 the seasonings, as desired.
- Serve the chocolate cocoa pork roast immediately with choice of sides and topped with warm sauce. Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 1970Total Fat: 146gSaturated Fat: 52gUnsaturated Fat: 81gCholesterol: 580mgSodium: 943mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 151g
Note: This nutrition info is likely off because it is taking a lot of sauce into account. Serve with less sauce to decrease calories substantially.
