Pork Shoulder Roast in Cider-Pressure Cooker
Recipe: #11232
November 18, 2013
Categories: Pork Roast, Potatoes Sunday Dinner, Pressure Cooker, High Protein, No Eggs, more
"A delicious, tender pork roast in about an hour using a pressure cooker. DO NOT USE PORK LOIN (it will be too dry)."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (722.9 g)
- Calories 716.1
- Total Fat - 34.7 g
- Saturated Fat - 11 g
- Cholesterol - 164.6 mg
- Sodium - 1393.8 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 5.8 g
- Sugars - 8.3 g
- Protein - 67.6 g
- Calcium - 112.5 mg
- Iron - 5.8 mg
- Vitamin C - 24.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Season the roast with salt and pepper.
Step 2
Heat oil in a 10-quart pressure cooker, over med-high heat. Sear the roast on all sides.
Step 3
Add all ingredients, except flour (or cornstarch) to pan, arranging potatoes on top of roast.
Step 4
Close and lock lid. Bring to pressure (according to manufacturer's instructions for your brand) and cook for 45 minutes at high pressure.
Step 5
Release pressure using natural release method. This may take about 10 minutes.
Step 6
Remove vegies and roast from pan and keep warm.
Step 7
Mix about 2 tablespoons 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).
Step 8
Carve meat and serve with vegies and gravy.
Tips
- 10-quart pressure cooker
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