Pork Shoulder Roast In Cider Pressure Cooker Food

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.

SLOW-COOKED PORK SHOULDER ROAST

Steps:

• Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
• Cover, and cook on low at least 8 hours.
• Season with salt to taste.

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.

CIDER PORK ROAST

Steps:

• Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

APPLE CIDER PEPPER POT ROAST (PRESSURE COOKER RECIPE)

Steps:

• Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
• Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
• Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
• Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
• Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.