This is a recipe I used to make all the time but it used molasses. You don’t even want to know how many points are in molasses, it’s truly frightening. So I switched it up with some sugar free maple syrup, said a hail Mary, and it actually worked! It’s delicious!
The roast is 4 Smartpoints for 3 ounces.
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 sugar free maple syurp
4 tablespoons Apple Cider Vinegar
2 teaspoons minced garlic
1/4 teaspoon Pepper
1 teaspoon ground Ginger
t teaspoon Kosher Salt
Method of Preparation:
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.
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. 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 manual 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!
Remove Roast and tent with foil, letting meat rest a good 10 minutes before slicing it. Turn pot on to saute/high mode, and cook remaining marinade, reducing it as your meat rests.
Slice roast, and drizzle sauce onto meat. You can make a slurry with cornstarch if you’d like your sauce thicker.
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