Pork Roast Divine

Recipe by Claire de Luna

A good friend of mine gave me this recipe after a long discussion on Pressure Cooking. I changed the name to Pork Roast Divine, because it really is. The drippings in the bottom of the pot make the best gravy, and I often use this as a base for my mother-in-law's homemade noodles, which made my Dad's (and husband's) favorite meal. This also makes incredible bar-b-que pulled pork sandwiches.

Top Review by Sandra Gosline

The basic idea of this recipe is very good but I needed to modify it quite a bit. The recipe calls for garlic but does not say when to put it in. (I chose to saute it with the leeks and onions the last 3 minutes of cooking them.) The recipe also does not say how much pressure to cook the roast on. (I chose 15lbs of pressure.) I did not have a pressure cooker that had a pan to put the roast in while cooking. (Do they make these?) I put the roast directly into the sauce and cooked it for 35 minutes with good results. The rub is wonderful and I may use the rub in a separate recipe on it owns next time. This is a good basic recipe but have tested better ones.

Ingredients Nutrition


  1. Sear the pork roast until nicely browned on all sides.
  2. Set aside to cool.
  3. Pour olive oil into the pan and cook the leeks, minced onion and garlic until done, 3-5 minutes.
  4. (If not using a regular onion, minced, add the onion soup mix.) Add 2 cups of water and the chicken broth to the pot to heat.
  5. Rub the roast with the spice mixture (sage, mustard, salt, paprika, thyme and pepper).
  6. Put the roast into the liquid in the pressure cooker and bring to pressure.
  7. Cook the roast for 45 minutes.

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