Shoulder Pork Roast Instant Pot Food

INSTANT POT PORK ROAST WITH VEGETABLES & GRAVY

Steps:

• Trim the fat cap on the roast, this will be a large white area of fat on one side of the roast. Trim it down to about 1/8th of an inch thick. It is ok if you trim through to the meat in some areas. Trim up any other large areas of fat.
• Tie the pork roast with kitchen twine. See the video below for a visual tutorial on tying a roast.
• Rub the roast completely with 1 tbsp of dijon mustard. Sprinkle the Italian dressing mix packet on all sides of the roast.
• Turn the Instant Pot onto saute mode, medium, and add 2 tbsp olive oil. Wait until it becomes hot (it will read hot on the Instant Pot display screen).NOTE: If you are using frozen pork roast, skip this step.
• Place the seasoned pork roast in the pot and brown on both sides, about 3 minutes per side.
• Remove the roast from the pot and set aside.
• YOU CANNOT SKIP THIS STEP OR YOU WILL GET A BURN WARNING DURING PRESSURE COOKING.
• Pour the 2 cups chicken broth into the pot, keeping the saute function on. Scrape the bottom of the pot until ALL the brown bits are scraped up.Tip- you can lift your pot with an oven mit (it will be hot) and tilt it to the side to see if you got all the browned bits up.
• Add the 3 crushed garlic cloves, 1 bay leaf, 1 rosemary sprig and 1 tbsp worcestershire sauce to the pot liquid. It will be very dark in color, that is ok, it is all flavor!
• Add the trivet to the pot and place the pork on the trivet.
• Pop the lid on the pot and lock the pressure valve in place. Set the pot to cook on meat/stew mode for 15 minutes per pound. Ex. For my 3 lb roast it was 45 minutes.NOTE: if you are using a frozen pork roast calculate 20 minutes per pound with a 15 minute natural pressure release.
• Do a 15 minute natural pressure release, then quick release any remaining pressure.
• Remove the roast from the pot and set aside to rest. Leave the liquid in the pot to cook the veggies.
• Add the veggies to the pot and set it to cook on pressure mode, high, for 5 minutes.
• Do a quick release of pressure.
• Remove the veggies, plate them with the roast for serving.
• Season the veggies with salt & pepper.
• Strain the solids from the pot liquid by putting a mesh colander over a bowl. Discard the solids.
• Turn the now empty pot on to saute mode. Melt the 2 tbsp butter in the pot. Sprinkle 1/4 cup all purpose flour into the melted butter and whisk together to make a roux.
• Pour 2 1/2 cups of the reserved and strained liquid into the roux. Whisk vigorously to get rid of any lumps. Let it simmer for 3-5 minutes until it is thickened to your liking. Taste for seasonings.
• Remove the string binding from the roast. Serve the roast cut into slices with the veggies and the gravy on the side.

INSTANT POT ASIAN-INSPIRED PORK SHOULDER

Steps:

• Place the onions in the inner pot, sprinkle the salt and pepper over them, and add the water.
• Place the pork on top of the onions and drizzle it with the sauce.
• Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Set the time to 45 minutes.
• When the cooking cycle ends, press Cancel. Allow the appliance to cool and pressure release naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
• Remove the lid. Use tongs to remove the pork from the inner pot and serve it with the sauce drizzled over it, accompanied by rice and garnished with sesame seeds and chopped chives.

INSTANT POT CUBAN MOJO PORK

Steps:

• For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.
• For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.
• When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.
• Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)
• After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid.
• Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.
• Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve.