Pork in Beer and Onions
This is for your pressure cooker, and it is simply delicious!
- Ready In:
- 1hr 15mins
- 2 teaspoons garlic, minced
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar, packed
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon salt
- 4 lbs pork shoulder
- 2 1⁄2 cups beer
- 2 bay leaves
- 6 cups sliced onions, tightly packed
- 2 tablespoons cornstarch, dissolved in
- 3 tablespoons water
- Combine the first 6 ingredients in a small bowl to make a paste.
- Rub into the roast.
- Pour the beer into a pressure cooker and add the bay leaves.
- Set the rack in place.
- Place half of the onions on the rack and set the pork on top.
- Spread the remaining onions over top.
- Lock the lid in place and bring to high pressure over high heat.
- Adjust the heat to maintain high pressure and cook for one hour.
- Let the pressure drop naturally or use a quick release method.
- Remove lid.
- If you cooked the pork at high pressure for the entire hour, your roast will be done.
- Remove meat to platter and let set for 15 minutes, covered with foil.
- Remove rack and bay leaves.
- If there is more than 2 cups of liquid, boil over high heat to reduce.
- There should be 2 cups of liquid to make the gravy.
- Whisk in cornstarch and cook until gravy thickens.
- Carve the meat and serve the onion gravy mixture over top.
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I am still learning how to use my pressure cooker, and this recipe was perfectly written and turned out great! Loved the gravy. I also threw in some baby carrots on top of the onions. Served with mashed potatoes. Will be making this again! I am looking forward to trying it with a darker beer, also.Reply
Fabulous recipe, I swiped some of my puppy Rufus's baby peeled carrots (his favorite healty treat) to throw in. Got to have my veggies. I was out of allspice too & had to substitute cloves, cinnamon & nutmeg, which I had. Now I am thinking of trying this with potatoes next time? What do you think? I now I will have to add a bit more beer..... tee heee!Reply
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