Juicy Instant Pot Pork Roast with Garlic and Herbs

If you meal-prep, this recipe is a great option to make ahead and use throughout the week. I often make pork in a slow cooker or Instant Pot because it’s so easy and reliably tender. This Instant Pot Pork Roast uses a 4-pound pork shoulder or pork butt and a bright mojo-style marinade to infuse the meat so it stays moist and shreddable.

Use the pulled pork for Cuban-style rice bowls, tacos, sandwiches, sliders, or serve it with mashed potatoes or roasted vegetables. If you like pork recipes, other favorites include slow cooker pork shoulder, pork carnitas, and Instant Pot carnitas.

Ingredients You’ll Need

Below is an overview of the main ingredients. Exact amounts and printable instructions are in the recipe card further down.

• Pork: Use a 4-pound pork shoulder or pork butt with fat left on. Cut into 4–5 large pieces—avoid cutting too small or the meat can dry during pressure cooking.
• Goya Naranja Agria (bitter orange) marinade: This gives authentic mojo flavor. If you can’t find it, use a homemade mojo made from fresh orange and lime juices, oil, garlic, oregano, and cumin.

How to Make Pork Roast in an Instant Pot

Step 1 — Make the marinade: Place the pork pieces into a large zip-top bag. In a bowl, combine Goya marinade (or 3/4 cup fresh orange juice, 1/2 cup fresh lime juice, orange and lime zest), 1/2 cup olive oil, 1/2 large diced onion, minced garlic, 2 tsp oregano, 2 tsp ground cumin, 2 bay leaves, salt and pepper.

Step 2 — Marinate: Pour the marinade into the bag, seal, and shake so the pork is coated. If cooking immediately, let it sit at room temperature for at least 1 hour; for best flavor, refrigerate and marinate overnight.

Step 3 — Pressure cook: Transfer the meat and marinade to the Instant Pot. Seal the lid and cook on the Meat setting or Manual high pressure for 60 minutes.

Step 4 — Slow release: When cooking is complete, allow a natural release for 30 minutes. This keeps the pork moist and tender.

Step 5 — Shred: Remove the meat, discard bay leaves, and shred the pork, trimming any excess fat. Be sure to scrape and include the flavorful browned bits from the pot.

Step 6 — Serve: Reserve a cup (or more) of the cooking juices and spoon over the shredded pork. Serve over Cuban yellow rice, in tacos with cilantro and pico de gallo, on sandwiches or with mashed potatoes and vegetables.

How to Make a Mojo Marinade

If you don’t have Goya Naranja Agria, make mojo with fresh-squeezed orange and lime juices plus their zests. Key components of the mojo:

• Olive oil — helps the marinade cling to the meat.
• Onion — adds sweetness and depth.
• Garlic — use several cloves; garlic is central to the flavor.
• Oregano and cumin — essential spices for mojo.
• Bay leaves, salt, and pepper — seasoning foundation.
• Cilantro — stirred in after cooking for a fresh finish.

How to Make Mojo Pork in a Slow Cooker

Follow Steps 1–4 above, then place the marinated meat and juices in a slow cooker. Cook on low for about 8 hours or on high for 4–5 hours, until the pork is tender and easily shredded. Proceed with Step 5 and Step 6 to finish.

How to Serve this Pork Roast

• Rice: Serve over Cuban yellow rice with black beans, sautéed peppers, and diced tomatoes.
• Tacos: Fill tacos with shredded pork, cilantro, pico de gallo, and avocado.
• Sandwiches & sliders: Piled high on rolls or sliders for a satisfying sandwich.
• Wraps: Combine with cheese and fresh vegetables for an easy lunch or on-the-go meal.

Storage Tips

Store cooled pork in an airtight container in the refrigerator for up to five days. For longer storage, freeze in airtight containers or freezer bags for up to two months.