Pork Roast Marinated with Coffee and Molasses

So I was watching Good Eats and thought that Alton Brown's coffee and molasses marinated Pork Chops looked really good.  I loves me some anything made with molasses, so I decided to turn this into a pressure cooker recipe, and also do a roast instead of chops.  Why not glaze some carrots to go with it, and make a delicious sauce?  All with one pot!

It turned out freaking delicious!  I used Wildtree Seasonings substitutions but I'll include "regular" ingredients also.

Ingredients:

3 pound Pork Roast
1 12 oz bag baby carrots
1 teaspoon Garlic Grapeseed Oil or your favorite oil

For the Marinade (mix in large zip top bag):

2 cups strong coffee - cooled
1 cup Molasses
4 tablespoons Apple Cider Vinegar
2 tablespoons Dijon Mustard
1 tablespoon Wildtree California Style Garlic Pepper Blend
                 or sub 2 minced garlic cloves and 1/4 teaspoon Pepper
1 teaspoon ground Ginger
1 teaspoon Thyme
t teaspoon Kosher Salt

Gently swoosh all of the marinade ingredients in a zip top bag until well combined.  Add Pork Roast and squeeze out as much air as you can.  I always twist the top of the bag until the entire surface of the meat is covered.  Store in refrigerator for at least 2 hours up to over night.

Turn Instant Pot on Saute and wait until it reads HOT.  Add teaspoon of Garlic Grapeseed oil and gently swoosh pan to coat bottom.  Place your roast in the pot to brown.

Remember you have molasses in that marinade so it will burn if left on one side for to long.  Rotate roast every minute or so until all sides have been browned.  Remove from pot.

Pour the remaining marinade in your Instant Pot and stir, removing any of the brown bits left from your roast.  Place the trivet that came with your pressure cooker in the bottom of the pan and gently lower roast back into the pot, the side with the most fat up.

Turn off your Instant Pot and secure the lid.  Push the Meat/Stew and raise the time to 60 minutes.  When the time is up turn pot off and let come to a natural release, about 15 minutes.

Carefully remove roast and place on a platter.  I always do a quick temperature check to make sure it is above 145 F.  It always is, but better safe than sorry!

Add Carrots to the pot, secure the lid, and press manual.  Lower the time to 2 minutes.  The awesome thing about this is your roast needs to rest to let the juices redistribute, so this one pot meal works wonders!

Do a quick release when the pot is done and remove the carrots.  Return to saute mode, stirring every once in awhile and fishing out any floating bits as you go.  You can start carving your roast while you are reducing your liquid, and by the time you are done with that your liquid should have reduced by half and you are good to go!

I do like my sauce thicker, so you can fish out 1/2 cup of liquid and add 2 teaspoons of corn starch, mix until well combined and add back to the pot.  This is purely preference sake.

Enjoy!

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