During the pandemic of the Coronavirus and the stay-at-home order, I have been trying different ways of cooking pork shoulder. Hubby and I cook together and this is a simple but delicious recipe we made.

Yoly
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine, broth, and tomato paste, scraping up all the browned bits from the bottom.

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  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, celery, carrots, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Nutrition Facts

197.8 calories; protein 15.9g 32% DV; carbohydrates 8.9g 3% DV; fat 8.4g 13% DV; cholesterol 42.6mg 14% DV; sodium 219.6mg 9% DV. Full Nutrition

Reviews

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