"A delicious, tender pork roast in about an hour using a pressure cooker. DO NOT USE PORK LOIN (it will be too dry)."
boneless pork shoulder
salt and pepper, to taste
garlic cloves, peeled
( leave whole)
yellow onion, peeled and sliced
carrots, peeled and chopped into 1 inch pieces
celery ribs, chopped
red potatoes, unpeeled and left whole
( pierce each with knife tip)
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.
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Pork Shoulder Roast in Cider-Pressure Cooker (cont.)