Prep 10 mins
Cook 1 hr
A delicious, tender pork roast in about an hour using a pressure cooker. DO NOT USE PORK LOIN (it will be too dry).
- 1360.77 g boneless pork shoulder
- salt and pepper, to taste
- 44.37 ml 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
- 473.18 ml apple cider
- 29.58 ml Worcestershire sauce
- 8 medium red potatoes, unpeeled and left whole (pierce each with knife tip)
- 1 bay leaf
- flour, for thickening gravy (or cornstarch)
- 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.