PORK SHOULDER ROAST IN CIDER-PRESSURE COOKER

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Pork Shoulder Roast in Cider-Pressure Cooker image

A delicious, tender pork roast in about an hour using a pressure cooker. DO NOT USE PORK LOIN (it will be too dry).

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.

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