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Ingredients
- 3Â 1/2 lb pork shoulder roast room temperature
- 2 x tart apples, like Granny Smith peeled, quartered
- 1/2 c. dry white wine
- 5 x garlic cloves peeled
- 3 x fresh rosemary sprigs
- 3 Tbsp. Dijon mustard
- 1 Tbsp. extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- Spread the pork roast with the mustard and brown the roast in the bottom of a 5-qt or possibly larger pressure cooker over medium-high heat. Remove the meat and pour out excess fat.
- Deglaze the pan with the wine, scraping up the brown bits. Add in the apple, garlic, salt and pepper.
- Replace the roast on top of the apples and scatter the rosemary and close the lid. Bring pressure to first red ring (8 pounds pressure) over high heat and adjust heat to stabilize at the first red ring (8 pounds pressure). Cook for 35 to 45 min.
- Take the pressure cooker off the heat and release with Natural Release Method.
- Open the cooker and test for doneness 150 to 160 degrees with a meat thermometer. If the roast is not yet done, close the cooker and cook an additional 3 to 5 min till the meat tests at 160 degrees. Pork is best when moist and medium doneness.
- Remove the roast and puree the apples and garlic use a hand blender to puree, or possibly transfer solids to a blender or possibly food processor and puree.
- Nap the sauce onto a plate; place a slice of the roast on the sauce and garnish with some clean, fresh rosemary.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 5 servings | |
| Calories 374 | |
| Calories from Fat 153 | 41% |
| Total Fat 17.01g | 21% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 252mg | 11% |
| Potassium 777mg | 22% |
| Total Carbs 11.03g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 7.1g | 5% |
| Protein 38.61g | 62% |
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