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Recipe Category: Meat
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Hard Cider-Braised Pork Pot Roast With Cream Gravy Pressure Cooker Recipe
Ingredients
SERVES 6 – Cooker: 6- to 8-quart – Time: 45 minutes at HIGH pressure
- 2 tablespoons olive oil
- 4 tablespoons (½ stick) unsalted butter
- 1 (3½-pound) pork shoulder roast, excess fat removed and seasoned with salt and black pepper
- 4 shallots, chopped
- 1 large white onion, chopped
- 3 cloves garlic, chopped
- 8 ribs celery, finely chopped
- 8 juniper berries
- 2 sprigs fresh thyme
- ¾ cup hard apple cider
- ¾ cup low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour or potato starch flour
BEURRE MANIE
Method
- In a 6- to 8-quart pressure cooker, heat the oil and 2 tablespoons of the butter over medium-high heat until the butter is foamy
- Add the roast, fat side down, and brown on all sides, 3 to 4 minutes total
- Transfer to a plate
- Add the shallots and onion to the pot; cook, stirring, just until softened, about 1 minute
- Add the garlic and cook for 30 seconds
- Add the celery, juniper berries, thyme, cider, and broth
- Return the roast and any accumulated juices to the pot
- Bring to a boil
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 45 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- An instant-read thermometer inserted into the center of the meat should read 150° F
- Transfer the roast to a cutting board and cover loosely with aluminum foil while you make the gravy
- The temperature of the meat will rise another 5° to 10° F while sitting
- Remove the strings before carving if your roast is tied
- Skim the fat from the juices and bring to a boil
- Add the cream
- Mash the remaining 2 tablespoons butter with the flour in a small bowl with a fork
- Add to the pot and whisk until thickened, about 5 minutes
- Season to taste and transfer to a sauceboat
- Slice the meat at least ½ inch thick and arrange on a platter
- Pass the gravy boat

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