ROAST PORK WITH GARLIC-CAPER SAUCE
Want to turn an 8-pound bone-in pork shoulder into a super-flavorful dish that serves 18? We've got the recipe-how about an invite to your party in return?
Provided by My Food and Family
Categories Home
Time 2h
Yield 18 servings
Number Of Ingredients 7
Steps:
- Reserve 3 Tbsp. capers; mash remaining capers with garlic using mortar. Add dressing and peppercorns to caper mixture; reserve 2 Tbsp. caper mixture.
- Make 1-inch deep cuts in meat (do not break skin). Stuff meat cuts with remaining caper mixture.
- Add water to bottom of pressure cooker; place meat, skin-side up, in cooker. Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook on low 1 hour 20 min. Remove from heat. Let stand 10 min. or until pressure vent drops.
- Heat oven to 500ºF. Remove regulator from pressure cooker, then lid. Remove meat from cooker. Place meat, skin-side up, on foil-lined baking pan. Rub with reserved caper mixture; bake 10 to 15 min. or until skin is golden brown.
- Meanwhile, drain meat juices, skimming any excess fat. Pour meat juices into small saucepan; stir in sour cream and reserved capers. Cook 5 min. or until heated through. Serve with meat.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 190 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 26 g
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