Pressure Cooker Pork Shoulder Roast Recipe 465 Recipes

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

Pressure Cooker Pork Shoulder Roast Recipe - (4.6/5) image

Provided by carvalhohm

Number Of Ingredients 12

Ingredients

4 pound boneless pork shoulder roast
2 tablespoons oil
10 ounces mushrooms (any variety), sliced thickly
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato paste
1/2 cup white wine or vermouth
1 1/2 cups chicken broth
2 bay leaves
Freshly ground pepper and salt
2 to 3 tablespoons cornstarch (use 1 tablespoon per cup of gravy)

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 SAVORY MUSTARD PORK ROAST

Pressure Cooker Savory Mustard Pork Roast image

The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness in this pressure cooker pork roast. -Ezra Elkon, Charles Town, West Virginia

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 medium onion, chopped
1 can (14-1/2 ounces) beef broth
1/2 cup dry red wine
3/4 cup stone-ground mustard
6 garlic cloves, minced
2 tablespoons honey
2 tablespoons molasses
1 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. , Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions., Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.

Nutrition Facts : Calories 395 calories, Fat 21g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1103mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 2g fiber), Protein 31g protein.

PORK SHOULDER ROAST IN CIDER-PRESSURE COOKER

Pork Shoulder Roast in Cider-Pressure Cooker image

A delicious, tender pork roast in about an hour using a pressure cooker. DO NOT USE PORK LOIN (it will be too dry).

Provided by Outta Here

Categories Pork

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs boneless pork shoulder
salt and pepper, to taste
3 tablespoons olive oil
3 garlic cloves, peeled (leave whole)
1 large yellow onion, peeled and sliced
3 carrots, peeled and chopped into 1 inch pieces
3 celery ribs, chopped
2 cups apple cider
2 tablespoons Worcestershire sauce
8 medium red potatoes, unpeeled and left whole (pierce each with knife tip)
1 bay leaf
flour, for thickening gravy (or cornstarch)

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.

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