Pork Shoulder Roast with Spanish Rice

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Pork Shoulder is such a flavorful meat and its super easy to prepare. It doesnt need a lot of ingredients to make it delicious and it goes with so many great sides. This time I prepared a pork shoulder roast with really delicious Spanish Rice that I cooked in my Instant Pot.

If you don’t have an Instant Pot, you should definitely get one. Everyone who brings up the Instant pot in conversation with me gets an earful! It’s such a great appliance. On rice alone, it has changed my life! It makes such fluffy, rice! I also love it for lots of other things like hard-boiled eggs, making homemade yogurt (!!) chicken stock (it takes a fraction of the time that making it on the stove does) and soooo much more!

However, If you don’t have an Instant Pot and you still want to make this Spanish Rice recipe that’s ok too! Just follow the instructions to make the rice but make it in a large pot over medium-high heat and then when the instructions say to put the lid on etc. Reduce the heat to low and put a lid on it and cook for 20 minutes until the liquid has all been absorbed. Continue with the finishing ingredients and then serve!

I hope you will give this Pork Shoulder with Spanish Rice recipe a try and then come back and let me know what you think in the comments! Also, If you haven’t yet please sign up for Mealprepwithme.com’s newsletter so you don’t miss out on any new recipes!

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Pork Shoulder Roast with Spanish Rice

Pork Shoulder Roast with Spanish Rice is a delicious low-calorie meal. Easy to meal prep and only 418 calories per serving.
Prep Time5 mins
Cook Time5 hrs
Total Time5 hrs 5 mins
Course: Main Dish, Side Dish
Cuisine: Pork Dishes
Keyword: easy low calorie recipe, easy meal prep recipe, low calorie meal prep recipe, meal prep recipe, pork recipe, spanish rice recipe
Servings: 6


Pork Shoulder Roast

  • 1 head garlic
  • 2 tbsp Kosher Salt
  • 5 lb pork shoulder

Spanish Rice

  • 2 tbsp olive oil
  • 2 onions chopped
  • 4 cloves garlic minced
  • 2 cups long grain white rice
  • 2 tsp cumin
  • 1 tsp paprika
  • 1-2 tsp cayenne
  • 2 tsp salt
  • 2 cups crushed tomatoes
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup lime juice


Pork Shoulder Roast

  • Preheat oven to 450F.
  • Avoiding the fatty top of the roast, using a sharp knife, cut deep slits into the meat and push whole garlic cloves into them.
  • Coat the pork on all sides with kosher salt and place the pork into a roasting pan fat side up.
  • Roast at 425F. After 30 minutes remove from the oven and cover the pan tightly with foil. Lower the heat to 350F and roast for 4 more hours.

Spanish Rice

  • While the roast is cooking, set the instant pot to sautee. Add the oil, onion and garlic. Sautee for about 3 minutes. Add the rice and cook another 3 minutes stirring often.
  • Add the chicken broth, crushed tomatoes, cumin, cayenne, paprika, and salt. Stir to combine.
  • Turn off the instant pot. Add the lid and turn the release valve to the sealed position. Press the manual button and ensure it is set to high pressure. Set the timer to 8 minutes.
  • When the cooking has finished, allow the instant pot to naturally release for 5 minutes and then release the remaining pressure by opening the release valve.
  • Open the lid only when all the pressure has released and the pin has dropped. Add the cilantro and lime juice and fluff the rice to finish. Enjoy!


Amount Per Serving: Calories: 418 Total Fat: 20.7g Saturated Fat: 6.2g Cholesterol: 83.7mg Sodium: 286.2mg Carbohydrates: 30.3g Fiber: 2.8g Sugar: 6g Protein: 25.1g

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