You are going to love our boneless pork sirloin roast recipe with Cuban marinade. Cooked to fall-apart delicious in just 1 hour. If you loved our Sirloin Tip Roast but want to make it much faster with the other meat this is it!
I love shredded pork, so tender that you can pull it apart with 2 forks with little to no effort at all. I’ve done this many ways but I guarantee you will enjoy it in the pressure cooker the best because under high pressure it becomes melt in your mouth delicious ready for sauce to make sliders or serve over mashed potatoes.
What is pork sirloin roast?
This is a flavorful cut of pork that comes from the rear portion of the pig, near the hip. It typically contains less marbling than shoulder cuts but still offers good tender mild pork flavor when cooked properly. Because it’s relatively lean, it’s best cooked with added moisture to prevent it from drying out. Often sold boneless or bone-in they can be sliced into chops too.
If you love a bit of crust on the outside (especially with a dry rub) you could follow our Air Fryer Pork Roast recipe however you cannot fit a very large piece with this method. Here the pot is larger allowing you to accommodate almost twice the size.
Ingredient Notes
Similar to a Pork Picnic Roast we prefer a boneless pork sirloin roast that is around 2 1/2 pounds or so in size to feed the 4 of us with a side dish or two. The cook time below is appropriate to this size however if you opted for a 3 pound piece that would work too.
I like to add some diced onions with it to add flavor and texture but those are optional. Seasoning the meat is important too. Salt and pepper are the basics but you could definitely coat the outside with this dry rub too for more flavor
This go around it was marinated for a few hours. If you wanted to skip this step you could but would still have 1 cup liquid to reach pressure and keep it moist. In this case I would suggest beef broth. You would just add this after sauteeing the meat. Remember in between these steps to deglaze pot to avoid the burn notice.
In the event that you wanted to toss it with sauce when done and pulled I would suggest making the one for our Instant Pot Hawaiian Pulled Pork.
Do you have to sear pork roast before cooking?
Yes, this is an important step in order to lock in the juices with some olive oil to make it perfectly juicy. I mean if you skipped it would it be ruined? No, but it would be more dry and not pull apart as easily as if you started with that step. Whether you pan fry, bake or pressure cook this is a recommended step. For Smoked Pork Roast it isn’t necessary.
How Long to Cook Boneless Pork Roast
That depends on what cooking method you are choosing. In the oven like our Mississippi Pork Roast it takes 2 hours with rest time. you can cut the cook time in half to 60 minutes made in a pressure cooker like we do here. I will say that you get very similar results and wouldn’t know the difference (except dinner is done way faster with the recipe below).
If you wanted a set it and forget it method you could refer to our Slow Cooker Pork Roast directions which takes the longest but sure does result in a melt-in-your-mouth texture too.
How to Cook Frozen Pork Sirloin Roast
Ok so I do have forgetful moments sometimes, I am sure you do too. That is why I worked on figuring out the perfect cook time for Frozen Pork Roast Instant Pot. Believe it or not it takes the same amount of time though! The differences are that you have to skip browning the meat at the beginning, you cannot marinate, and isn’t quite as moist (but it is a very slight difference).
What Temperature Should Pork Roast be Cooked to?
The USDA recommends cooking pork roasts to an internal temperature of 145°F (63°C) measured with a meat thermometer in the thickest part followed by a 3-minute rest (covered)before slicing. Leaner cuts like this should not be cooked beyond this temperature to avoid dryness. Remember also that while resting meat typically rises in temp by 5 degrees to removing from heat at 140F usually yields the best results.
How do you know when pork roast is done?
Visual cues you will see would be things like clear juices running out of the meat and it will pull slightly away from the bone (if there is one). Taking the temperature is the most reliable method but if you don’t have one, when sliced it should have a slight blush of pink in the center.
Pork Sirloin Roast Recipe
Equipment
- 1 tongs
- 1 blender
Ingredients
- 2-2.5 pound pork roast, boneless sirloin roast used
- 1/2 small onion, sliced
- 2 tbsp vegetable oil
Instructions
- Add orange juice, lime juice, olive oil, garlic, salt, oregano, cumin, sugar, and pepper to a food processor or blender and blend until smooth.
- Add roast to a large bowl and pierce all over with a fork. Carefully pour the marinade over the pork. Cover and refrigerate for at least 2 hours.
- Add vegetable oil to the instant pot and select the saute function. Saute meat in hot oil on both sides, browning.
- Pour marinade and meat into pot and cover. Seal the lid and close the pressure release valve. Set to manual, high pressure for 60 minutes. When cooking is complete, let pressure release naturally for 20 minutes.
- Open, slice or shred and serve with sauce from the pot over each serving.
Notes
Without Marinade Option
If you did not want to marinate you can either coat the outside of the meat with the seasonings before you sear and just pour the orange juice, lime juice and olive oil into the pot after sauteeing the meat. If you only want to use broth you would use 1 cup chicken or beef broth with the meat into the pot after sauteeing. You do need a cup of liquid to steam to tender properly.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
