Best Pressure Cooker Pork Shoulder Roast Recipes

Pressure Cooker Pork Shoulder Roast Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 12

4 pound boneless pork shoulder roast
2 tablespoons oil
10 ounces mushrooms (any variety), sliced thickly
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato paste
1/2 cup white wine or vermouth
1 1/2 cups chicken broth
2 bay leaves
Freshly ground pepper and salt
2 to 3 tablespoons cornstarch (use 1 tablespoon per cup of gravy)

Steps:

Salt and pepper roast. Heat 1 tablespoon oil in pressure cooker and brown on all sides. Remove roast to a platter and discard oil. Heat remaining tablespoon of oil in cooker and sweat onion, carrot, and celery mixture with a little salt until softened, about 3 minutes. Add tomato paste, wine, broth, and bay leaves. Place roast on top, add sliced mushrooms, wine, and chicken broth, cover and bring up to full pressure. Cook for 40 to 50 minutes. Let cooker decompress on its own. Remove roast and let rest 10 minutes. Strain broth to remove fat and thicken with cornstarch, if desired. Serve with mashed potatoes or cooked egg noodles.

Pork Shoulder Roast in Cider-Pressure Cooker image

Provided by Outta Here

Categories Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs boneless pork shoulder
salt and pepper, to taste
3 tablespoons 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)

Steps:

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.