There are few things I find more comforting than a barbecue. Whether it’s a pot roast or pork, there’s a real affection in my heart for this kind of food.
The heat of a roast is something that brings me back to those lovingly simmered meals made by parents and grandparents. The tantalizing aroma of a hearty entrée floats from the kitchen, and a lazy Sunday focuses on the tradition of family food, starting with anticipating the comfort such a meal would surely bring us at the end of the day.
Thank God, we have modern appliances to help us master the preparation of these meals in a more efficient way today, right? Because waiting hours and hours for a roast to cook in the oven just isn’t my cup of tea.
The time spent preparing a fantastic tasty main course is worth it, but let’s face it, none of us want to spend an entire day doing it, unless it’s for a truly special occasion, even when we have a lot of time on our hands.
That’s why learning how to cook roast pork in the electric pressure cooker is something you should do. It has been a lifesaver for me and my husband.
He’s
a big fan of
all the classic meat mains, and when I’m cooking, I’m a fan of any comfort food that can be put on the table without a ton of effort.
That’s what led us to this particular practical guide. There are a few reasons why I love cooking a pork roast in the electric pressure cooker.
First, you
have the Jump function, which allows you to seal the outside of the meat and cook it with the onion in a pot.
That means less cleaning, so I live in the colder months when I’m feeling laziest (or right now as I write, because I’m currently entering my ninth month of pregnancy and doing ANYTHING is exhausting right now).
Secondly, you can roast pork without it getting soaked and softened, due to the small and delicious trivet
.
That was my first concern when using the pressure cooker, because I didn’t want to lose the seal and have it settle in liquid. Instead, the trivet lifts the meat up and out of the liquid, preserving that seal perfectly.
Finally, it’s the magic of the appliance that we all know and love: just turn it on and walk away.
This particular cooking method takes a little longer than other pressure cooker recipes you may be familiar with, so you’re really freeing up your time to do something else.
Whether it’s
doing some chores, reading a book, or spending time with family, it’s helpful not to have to take care of meat meticulously while it’s on the stove or in the oven.
Want to change things? Experiment with different seasonings to give your homemade protein main dish a different flavor! A simple Italian or French mix can be a good variation.
My biggest advice is not to skip making the sauce at the end of cooking before serving. You can use the roast drops and, with a pinch of fresh herbs and balsamic vinegar, it has a wide flavor to combine with the juicy, tender meat.
Now, let’s talk about that long-awaited cooking method!
How to cook roasted
pork in the electric pressure cooker
Instead of spending hours waiting for pork to be roasted in the oven, let your favorite appliance do the work for you
.
Step 1 – Chop, measure the ingredients and do a spice massage
To get started, gather your ingredients. Here you have everything you need.
For the
Spice Rub
: 2
- tablespoons packaged light brown sugar
- teaspoons salt
- teaspoon
- black
1 1/2 teaspoons garlic powder 1 teaspoon onion powder 1 1/2
1 teaspoon dried thyme 1/2 teaspoon ground sage 1/2
ground
pepper
For pork:
1/
- 4 cup olive oil, divided
- medium yellow onion
- garlic cloves
- pounds boneless roast pork shoulder (also called pork butt)
- chicken broth
- dry red wine
- 4 cup balsamic vinegar
- 2 tablespoon cornstarch
- 1 teaspoon chopped fresh rosemary leaves
1/2
, chopped (about 1/2 cup) 2
, chopped 2
1 cup
1/2 cup
1/
1 1/
Next, It’s time to prepare.
In a small bowl, stir the ingredients for the spice massage until combined. As a tip, freshly ground pepper is best for the boldest bite!
Peel and chop half a medium onion.
Peel and chop two cloves of garlic.
Chop enough fresh rosemary leaves until you have 1 teaspoon total.
Measure the remaining ingredients as indicated in the ingredient list
. When selecting a red wine
for this recipe, I recommend choosing a dry red wine like a pinot noir or cabernet. It will bring a lovely flavor to the sauce.
Step 2 – Prepare and dry
the pork
Rub the spice mixture all over the pork roast so that it is completely covered. Set it aside.
Turn on the Saute function in your electric pressure cooker and add 2 tablespoons of olive oil.
Once it is hot, add the onion. Cook for 2 to 3 minutes, stirring occasionally, until softened.
Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Remove the onion and garlic from the insert, and set them aside in a small bowl.
Add the remaining 2 tablespoons of olive oil to the insert. Seal the seasoned pork on all sides, for about 2 to 3 minutes on each side. Remove the pork from the insert and set it aside on a clean plate.
Pour the chicken broth and wine, using a wooden spoon to scrape the brown pieces from the bottom of the insert. Add the cooked garlic and onion.
Step 3 – Pressure cook
Place the trivet on the bottom of the insert and place the charred pork roast on top. Seal the pressure cooker and set it to Manual. Cook on high pressure for 70 minutes.
Manually release the pressure as soon as you finish cooking
.
Remove the roast from the insert and set it aside on a cutting board to rest.
Step 4 – Make
sauce
While the roast is resting, make the sauce at the bottom of the insert. First, remove the trivet and place the pressure cooker in Sauté.
In a small bowl, beat the cornstarch and balsamic vinegar until well combined. Add the suspension and rosemary to the insert, and beat together until the cornstarch has dissolved.
Cook for about 3 to 4 minutes, until the sauce has thickened. Taste and season with salt and pepper as desired.
Slice and serve the roast pork with the sauce.
