Instant Pot Honey Garlic Pork Roast

• (2-2.5 Kg) Pork Roast (shoulder · butt, loin, etc)4 pounds
• Olive Oil · divided1½ tablespoons
• Paprika (mild or Smoked)2 teaspoons
• Brown Sugar1 teaspoon
• Each Garlic Powder and Onion Powder1 teaspoon
• -1 Teaspoon Red Chili Powder · (optional)½
• Coarse Salt2 teaspoons
• Black Cracked Pepper½ teaspoon
• Honey½ cup
• Unsalted Butter½ cup
• Garlic · finely chopped or minced6 cloves
• Low Sodium Soy Sauce3 tablespoons
• Rice Wine Vinegar · (or cider vinegar)2 tablespoons
• Good Pinch of Salt
• Cracked Black Pepper½ teaspoon
• Low Sodium Stock (or Broth) · beef or chicken½ cup
• Water½ cup
• Cornstarch (cornflour)4 teaspoons

Method

1. 01

   PORK ROAST:

2. 02

   Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.

3. 03

   Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.

4. 04

   SAUCE:

5. 05

   Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.

6. 06

   Cover pot, lock on the lid, and set the steam release valve to Sealing.

7. 07

   Select the Meat/Stew or Pressure Cook button and set the cook time to 90 minutes.

8. 08

   When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.

9. 09

   Bring the gravy to a simmer with saute mode on IP.

10. 10

    Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency.

11. 11

    Slice pork and serve drizzled with Honey Garlic Butter Sauce.