Recipe by Outta Here
A delicious, tender pork roast in about an hour using a pressure cooker. DO NOT USE PORK LOIN (it will be too dry).
Top Review by Rick R.
This is a very basic and balanced approach to pressure cooking a pork shoulder. The vegetables and potatoes are good together. The apple cider is a bit sweet though you can vary the taste of the gravy by adding cranberry or maybe even walnuts. Be careful not add too much flour. Alternatively, you may consider pico de gallo, corn tortillas, or fresh Mexican cheese such the Marquez Bros. in Morgan Hill CA sell. Uncomplicated and quick to prepare. You may consider a brief time on the grill after the pressure cooker to brown it a bit more. Overall a very tasty and balanced meal that's easy and quick to prepare.
- 3 lbs boneless pork shoulder
- salt and pepper, to taste
- 3 tablespoons olive oil
- 3 garlic cloves, peeled (leave whole)
- 1 large yellow onion, peeled and sliced
- 3 carrots, peeled and chopped into 1 inch pieces
- 3 celery ribs, chopped
- 2 cups apple cider
- 2 tablespoons Worcestershire sauce
- 8 medium red potatoes, unpeeled and left whole (pierce each with knife tip)
- 1 bay leaf
- flour, for thickening gravy (or cornstarch)
Directions See How It's Made
- Season the roast with salt and pepper.
- Heat oil in a 10-quart pressure cooker, over med-high heat. Sear the roast on all sides.
- Add all ingredients, except flour (or cornstarch) to pan, arranging potatoes on top of roast.
- Close and lock lid. Bring to pressure (according to manufacturer's instructions for your brand) and cook for 45 minutes at high pressure.
- Release pressure using natural release method. This may take about 10 minutes.
- Remove vegies and roast from pan and keep warm. Mix about 2 tbls flour (or cornstarch) with a little cold water and stir into sauce, cooking until thickened (may take more flour, depending on how thick you want the gravy).
- Carve meat and serve with vegies and gravy.