How To Cook Tender Pork Sirloin Roast Instant Pot Slow Cooker Or Dutch Oven Food

PORK SIRLOIN TIP ROAST IN THE PRESSURE COOKER

Steps:

• Mix together spices in a small bowl and rub spice mixture all over pork roast.
• Put oil in the cooking pot and select browning. When oil begins to sizzle, brown roast on both sides.
• Add the water and apple juice to the pressure cooking pot.
• Lock lid in place. Select High Pressure and set a 25 minute cook time. When the timer sounds, turn off pressure cooker and allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release. When valve drops carefully remove the lid.
• Check the pork with an instant-read thermometer--it should be above 145°F. Remove the pork from the pressure cooking pot and allow to rest for 3 minutes. Slice thinly and serve.

MOST TENDER PORK LOIN ROAST EVER

Steps:

• Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
• Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
• Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
• Cover bake at 325°F for 2 1/2 hours.
• If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Steps:

• Pre-heat oven to 350°F.
• Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
• Salt and pepper all sides of pork roast.
• When lard just begins to give off smell of being hot, place roast in pot.
• DO NOT move it for a minute or so, then rotate it to brown all sides.
• Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
• Mix Kitchen Bouquet into the 2 cups of water.
• Pour in the water mixture.
• Bring to a boil.
• Cover tightly and place in lower portion of the oven.
• Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
• Half-way through roasting time turn the roast over.
• Remove roast from pan and cover to keep hot.
• Mix 2 Tablespoons cornstarch into 1/2 cup water.
• Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• Bring to a boil, taste and season if needed with salt and/or pepper.
• NOTE: Pork roast made this way is ALWAYS tender.
• It makes wonderful hot pork sandwiches!
• The gravy is out of this world!

SLOW COOKER PORK ROAST

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

INSTANT POT PORK ROAST (+ CROCKPOT INSTRUCTIONS)

Steps:

• Place the pork shoulder in a dish or ziploc bag and season with the brown sugar, salt, pepper, and cayenne. Rub to coat evenly with the seasonings.
• Heat the instant pot on the "saute" function. Once hot, add the olive oil then the pork. Sear for about 3 minutes per side, until all sides are golden brown. Remove to a plate.
• Add the onion, garlic, rosemary, and thyme to the instant pot. Cook for 2-3 minutes, until slightly softened and fragrant.
• Add the tomato paste and cook for about 30 seconds, until evenly mixed with the veggies. Pour in the balsamic vinegar and chicken broth. Stir and scrape the bottom to lift any browned bits stuck to the bottom of the pot.
• Place a metal or silicone trivet in the bottom of the instant pot and place the pork on it so it rests on the sauce (it's okay if it touches the sauce or if you don't have a trivet; this just makes it easier to keep the pork roast whole when you remove it after cooking).
• Place the lid on the instant pot and make sure the valve is set to "sealing." Set the instant pot to the "meat/stew" setting for 70 minutes.
• After the timer goes off, allow the pressure to release naturally for 10 minutes before turning the valve to "venting" to release any remaining pressure. Lift the pork roast out of the instant pot and serve.
• Optional - to make gravy: Use a ladle or gravy separator to skim as much grease as possible off the top of the sauce. Stir the cornstarch into 1 tablespoon of cool water in a small bowl, then pour into the sauce. Set the instant pot to the "saute" function and cook the sauce, stirring frequently, until slightly thickened, about 3-4 minutes. Strain through a mesh strainer and discard solids.

HOW TO COOK TENDER PORK SIRLOIN ROAST (INSTANT POT, SLOW COOKER OR DUTCH OVEN)

Steps:

• Turn on the sear function of your Instant Pot. When the machine has heated, add 1 tablespoon olive oil.
• Lightly season the outside of the pork roast with about 1 tablespoon of the ranch seasoning. You will be adding the rest of the seasoning to the dish, so set it aside.
• Sear the pork roast on each side until golden.
• Turn the sear function off. Add 1 cup of water or broth to the instant pot. Add the peppers and about 1/4 of the brine.
• Lastly, add the remaining ranch seasoning and butter. Secure the lid on the Instant Pot, seal the valve.
• Set the cooking time to 6 minutes per pound. Allow the pressure cooker to manually release pressure 10 minutes before removing from the Instant Pot.
• Season the pork roast with 1 tablespoon of the Ranch seasoning.
• Sear the meat in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
• Add the pork roast to a 4-6 quart slow cooker. Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter. Cook over low heat for 6-8 hours.
• Preheat the oven to 300 degrees F. Season the pork roast with 1 tablespoon of the Ranch seasoning.
• Sear the roast in a Dutch oven in 1 tablespoon of olive oil over medium heat. Brown the roast on each side.
• Add 1 cup of water, the peppers, 1/4 cup brine, the remaining Ranch seasoning and butter.
• Secure the lid of the dutch oven and cook at for 2 hours. Carefully remove from the oven and shred the pork.