Pressure Cooker Pork Shoulder Roast Recipe 465

PRESSURE COOKER PULLED PORK

Steps:

• Rub Pulled Pork Dry Rub: Mix all the dry rub ingredients and rub it all over the pork shoulder picnic pieces. Then, put the pork shoulder picnic in the fridge for 30 minutes to overnight.
• Heat up Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button). Make sure your pot is as hot as it can be when you place the pork shoulder meat into the pot (Instant Pot: wait until the indicator says HOT).
• Optional Step - Brown Pork Shoulder (See Tips): Add 1 tbsp (15 ml) olive oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add the pork shoulder pieces into the pot. Brown the pork shoulder on all sides. Remove and set aside.
• Add BBQ Sauce and Deglaze: Pour in half of the Pulled Pork BBQ Sauce and deglaze the bottom of the pot. Then, add in the remaining BBQ sauce mixture.
• Pressure Cook Pork Shoulder (See Tips): Place all the pork shoulder pieces into the pot. If you left the skin on, make sure the skin side is facing up. Close lid and pressure cook at High Pressure for 60 minutes (see notes). Turn off the heat and fully Natural Release (roughly 15 minutes).
• Fork Tender Check: Open the lid carefully. Take one piece of pork shoulder out and see if you can shred through the meat easily with two forks. If it is not fork-tender, cook for an additional 10 to 20 minutes at High Pressure, fully Natural Release.
• Shred Pork & De-Fat the Sauce: Use some cool Pulled Pork Shredder Claws or two regular forks to shred the pork shoulder meat. Use a fat separator to separate the fat from the BBQ sauce.
• Season, Reduce, Serve: Reduce the BBQ sauce to your desired thickness. Taste the BBQ sauce and add in additional brown sugar or kosher salt if desired. Place the pulled pork back into the BBQ sauce. Mix well and serve!

PRESSURE COOKER PORK SHOULDER ROAST RECIPE - (4.6/5)

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.

PRESSURE COOKER BARBEQUE PORK

Steps:

• Season the pork with garlic powder, salt and pepper; place into a 4 to 6 quart pressure cooker. Fill with enough water to cover. Close the lid and bring up to 15 pounds of pressure. Cook for 1 hour. Release the pressure and drain off juices, reserving about 2 cups. Shred the pork and mix with barbeque sauce, adding reserved liquid if needed to reach your desired consistency.

PRESSURE COOKER PORK ROAST WITH APPLE GRAVY

Steps:

• Rinse and thoroughly dry roast. Any moisture will prohibit a nice crust from forming. Season both sides with salt and pepper. Cut into large chunks that are no larger than about 4 inches wide.
• Heat pressure cooker to browning (saute mode) setting. Heat oil and once hot, add pork roast chunks. You may need to brown them in batches to avoid over crowding. Brown for 5 minutes on both sides. If browning in batches, set the seared pieces aside on a plate and once done browning all the meat, transfer them back to the Instant Pot along with any juices that have accumulated on the plate.
• Add onion, apples, broth, juice, rosemary, sage, and bay leave. Close lid and set to high pressure. Cook at high pressure for 60 minutes. Allow to naturally release pressure once done cooking.
• Once you can remove the lid, carefully remove roast, set on plate, and loosely tent with aluminum foil.
• Strain out all the solids from the liquid by pressing through a fine mesh sieve. Discard solids and reserve the liquid for the gravy.
• Using your the Instant Pot on the saute setting, heat butter and flour in the empty hot pot and allow to cook until golden brown while stirring constantly, about 3-5 minutes. Whisk in the hot liquid to form the gravy and stir well until thoroughly mixed and thickened.
• To serve, shred the pork roast away from the bone and remove any remaining fat. Smother it with the apple gravy.

PORK SHOULDER ROAST IN CIDER-PRESSURE COOKER

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.

PRESSURE COOKER PORK ROAST

Steps:

• Trim any visible fat from the meat and pat it dry with paper towels. Don't rinse the meat; that step is not necessary and can spread bacteria around your kitchen. Set the meat aside.
• In a small mixing bowl combine the caraway seed, salt, and pepper; rub this mixture over roast.
• In a 4- or 6-quart pressure cooker , heat 1 tablespoon oil over medium heat or use the brown function.
• Cook the meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off the fat.
• Place the trivet or an ovenproof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water or broth, and the apple cider.
• Lock the lid in place and bring the cooker up to high pressure; cook for 45 minutes.
• Allow the pressure to come down naturally, then carefully remove the lid. Transfer the meat and onion to a serving platter; keep warm by covering with foil.
• Add the apples to the pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove the apples to the serving platter with the pork roast and onions. Serve immediately.