Rosemary Pork Shoulder with Apples from The Everything Pressure Cooker Cookbook
(Serve with fried potatoes, a steamed veggie and crusty bread or rolls.)
1 3.5 pound pork shoulder roast
3 Tb Dijon mustard
1 Tb evoo
1/2 C dry white wine or apple juice (apple juice will make a sweeter meal)
2 tart apples, peeled and quartered
3 cloves garlic, peeled and minced
1 tsp dried rosemary
Coat all sides of the roast with mustard. Bring oil to temperature in the cooker over med-high heat. Add roast to brown on all sides, reducing heat if necessaryy yto avoid burning the mustard.
Pour wine/juice around roast. Working around the roast, use liquid to deglaze the pan, scraping up browned bits from bottom of pan. Add apples, garlic, salt/pepper, and rosemary.
Lock lid into place and bring to low pressure. Maintain for 45 minutes. Remove from heat and allow pressure to release naturally.
Remove lid and check roast for internal temperature of 160.
Remove roast to serving platter. Tent and keep warm while using an immersion blender to puree the pan contents. Slice roast and pour pureed juices over slices to serve.