Juicy Instant Pot Pork Roast with Garlic and Herbs

If you like to meal prep, this recipe is ideal: cook once and use the pork throughout the week. I often make pork shoulder or pork butt in the Instant Pot or slow cooker because the long, moist cooking yields consistently tender results. For this Instant Pot method, use a pork shoulder or pork butt of about 4 pounds and let a mojo-style marinade infuse the meat for the best flavor.

This pulled pork pairs well with Cuban-style yellow rice and black beans, tucked into tacos with fresh cilantro and pico de gallo, piled on sandwiches or sliders, or added to wraps with salad greens and avocado. It also reheats well for simple weeknight dinners.

Ingredients You’ll Need

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

• Pork: Use a 4-pound pork shoulder or pork butt boneless roast with the fat intact. Leave the fat on during cooking to keep the pork moist; trim after cooking if desired. Cut into 4–5 large pieces rather than many small ones to prevent drying during pressure cooking.
• Goya Marinade (Naranja Agria) or mojo: If you can find a pre-made bitter orange marinade (often labeled Naranja Agria), it’s a convenient shortcut for authentic mojo flavor. If you don’t have it, a homemade mojo of fresh orange and lime juice, zest, oil, onion, garlic, oregano, and cumin works equally well.

How to Make Pork Roast in an Instant Pot

Step 1: Create the marinade
Place the pork roast pieces into a large resealable bag or a covered container. In a bowl, combine the Goya marinade or, if making your own mojo, mix fresh orange juice, lime juice, orange and lime zest, olive oil, diced onion, minced garlic, oregano, ground cumin, bay leaves, salt, and pepper. The bright citrus and aromatic spices are the backbone of the mojo.

Step 2: Marinate the pork
Pour the marinade over the roast pieces, seal the bag, and move the marinade around so the meat is evenly coated. For best flavor, refrigerate and marinate overnight; if short on time, allow to sit at room temperature for at least one hour.

Step 3: Pressure cook
Transfer the meat and marinade to the Instant Pot. Seal the lid and set the machine to the meat or manual pressure setting for 60 minutes.

Step 4: Natural release
When cooking completes, allow the pressure to release naturally for about 30 minutes before opening. This gentle release helps the pork retain moisture and become fork-tender.

Step 5: Shred the pork
Remove the meat to a cutting board or large bowl and shred with two forks, discarding large fatty pieces if desired. Scrape any browned bits from the bottom of the pot and mix some of the cooking juices back into the shredded pork for extra flavor and moisture.

Step 6: Serve
Ladle a cup or two of the cooking juices over the shredded pork before serving. This mojo pork is excellent over Cuban yellow rice, tucked into warm tortillas with avocado and cilantro, piled onto sandwiches, or served with mashed potatoes and steamed vegetables.

How to Make a Mojo (Goya-style) Marinade

If you don’t have bottled bitter orange marinade, make a mojo by combining fresh-squeezed orange and lime juices with orange and lime zest. Add olive oil to help the mixture coat the meat, plus diced onion, plenty of minced garlic, oregano, cumin, bay leaves, and salt and pepper. Finish with chopped cilantro stirred in after cooking for a bright herbal note.

Key marinade components:

• Olive oil to help the marinade cling to the meat.
• Onion—use yellow or white, diced.
• Garlic—use plenty for robust flavor.
• Oregano and cumin for the classic mojo seasoning.
• Bay leaves, salt, and pepper for seasoning depth.
• Cilantro to finish the pork after shredding.

Slow Cooker Option

To make mojo pork in a slow cooker, follow steps 1–3 then transfer the meat and marinade to the slow cooker. Cook on low for about 8 hours or on high for 4–5 hours, until the pork is fall-apart tender. Avoid overcooking to prevent drying out. Proceed with shredding and serving as above.

How to Serve This Pork Roast

• Rice bowls: Serve over Cuban-style yellow rice with black beans, sautéed peppers, and a squeeze of lime.
• Tacos: Warm tortillas, top with shredded pork, cilantro, diced onion or pico de gallo, and avocado.
• Sandwiches and sliders: Pile the pork on rolls or slider buns and add pickles, slaw, or a simple spicy mayo.
• Wraps: Combine with fresh greens, cheese, and veggies for a convenient lunch option.

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. Thaw in the refrigerator overnight before reheating. Reheat gently with a splash of reserved cooking juices to keep the pork moist.

Tried this recipe? Share how you served it — tacos, rice bowls, sandwiches, or something new.