1/4cupMoroccan spice rub mixuse store bought or recipe below
Moroccan Spice Rub Mix
1 1/2tablespoonsground cumin
Tangy Coconut Yogurt Sauce
1cupcoconut yogurtpaleo friendly, or plain yogurt
Cut off any skin and about half of the layer of fat of the roast. You want some of that fat for cooking to enhance the flavours and lock in the moisture.
Using a small knife, poke about 8 holes into the roast and stuff the garlic slivers into them. Do more if you love garlic.
If making your own Moroccan Spice mix, combine all listed ingredients for the mix together and use as needed.
Using your hands, rub the Moroccan spice mix all over the roast on a cutting board or large bowl to contain the mess. (Use plastic gloves to protect your hands fro being stained by the spices.)
Pour 1 cup of water into the Instant Pot, place the trivet in the Instant Pot as well (the water shouldn’t reach the top of the trivet) and then place the roast ontop.
Secure the lid, select the “Manual” setting and adjust cooking time to 90 minutes.
If you want to crisp up the outside of the roast a bit when it’s done in the Instant Pot (do an instant pressure release if you’re in a hurry), preheat the oven to 450F, transfer the pork to a roasting pan, and cook for about 15-20 minutes.
Remove from oven and allow meat to rest at least 10 minutes before slicing.
Sprinkle with lemon juice and serve with a lemony yogurt sauce such as the Tangy Coconut Yogurt Sauce.
To make the tangy coconut yogurt: Stir all ingredients together thoroughly in advance.
Allow to sit in fridge until needed (you can serve immediately, but the flavors blend better with a little time).