Ingredients
- 3 pounds boneless pork shoulder
- Salt and pepper, to taste
- 3 tablespoons oil (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)
How to Make
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Step 1: Season the roast with salt and pepper.
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Step 2: Heat oil in a 10-quart pressure cooker, over med-high heat. Sear the roast on all sides.
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Step 3: Add all ingredients, except flour (or cornstarch) to pan, arranging potatoes on top of roast.
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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.
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Step 5: Release pressure using natural release method. This may take about 10 minutes.
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Step 6: Remove vegies and roast from pan and keep warm.
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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).
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Step 8: Carve meat and serve with vegies and gravy.
Tips & Variations
- 10-quart pressure cooker
We hope you enjoy this recipe!
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