Instant Pot® Cocoa-Spiced Pork Roast

Instant Pot® Cocoa-Spiced Pork Roast is a savory pressure-cooked pork roast seasoned with cocoa powder and warm spices—often chili powder, cumin, paprika, garlic, or cinnamon. The unsweetened cocoa doesn’t make it taste like chocolate; it adds earthy depth and richness, similar to a Mexican mole-style flavor.

The pork is typically browned, pressure-cooked with broth and aromatics until tender, then sliced or shredded and served with its cooking sauce. It pairs well with rice, potatoes, tortillas, beans, or roasted vegetables.

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Prep Time 20

Cook Time 1

Natural release time 20

Total Time 1 40

Course Dinner, Main Course

Cuisine American, Mexican

Servings servings

Calories 280 kcal

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Ingredients

Dry Rub:

1 tbsp unsweetened cocoa powder
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp chipotle powder
1 tsp ground cloves
½ tbsp sea salt
½ tsp ground black pepper

Pork Roast:

3½ - 4 lbs. pork shoulder roast trimmed and cut into 4 pieces
2-3 tbsp extra virgin olive oil divided
2 large stalks celery chopped
2 large carrots chopped
1 large yellow onion chopped
1½ cup chicken broth preferably organic
2 whole bay leaves
4 sprigs fresh rosemary
4 sprigs fresh thyme

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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!

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Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 280kcal (14%)Carbohydrates: 11g (4%)Protein: 24g (48%)Fat: 16g (25%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 78mg (26%)Sodium: 1335mg (58%)Potassium: 683mg (20%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 6310IU (126%)Vitamin C: 10mg (12%)Calcium: 66mg (7%)Iron: 2mg (11%)