Pork Shoulder Ragu Pressure Cooker Recipe

Pork Shoulder Ragu Pressure Cooker Recipe

Ingredients

Makes 12 cups, enough for 3½ pounds pasta – Cooker: 6- to 8-quart – Time: 45 minutes at HIGH pressure

• 1 (2- to 2½-pound) boneless pork shoulder roast (Boston butt), trimmed of fat and cut into 2-inch chunks
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 2 (28-ounce) cans whole or diced tomatoes in juice, undrained
• 1 (16-ounce) can tomato sauce
• 1 cup dry red wine
• ¼ cup sweet Italian red vermouth
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1 tablespoon hot sauce or pinch red pepper flakes

Method

1. Liberally salt and pepper the pork
2. In a 6- to 8-quart pressure cooker, heat the oil and butter together over medium-high heat
3. When the butter has melted, brown the pork in batches on all sides, about 8 minutes per batch
4. Transfer the browned meat to a plate
5. Pour off all but 2 tablespoons of oil from the pot
6. Add the onion and garlic and cook for 1 minute
7. Add the tomatoes and their juice, tomato sauce, wine, vermouth, thyme, oregano, fennel, and hot sauce and bring to a boil
8. Boil for 1 minute
9. Close and lock the lid
10. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 45 minutes
14. Remove the pot from the heat
15. Open the cooker with the Natural Release method; let stand for 15 minutes
16. Be careful of the steam as you remove the lid
17. Remove the pork to a cutting board and shred or cut into small pieces
18. Skim the fat off the top of the sauce, return the pork to the pot, and heat to a simmer
19. Taste for salt and pepper
20. Use or let cool completely and store in an airtight container in the refrigerator up to 4 days or the freezer up to 3 months

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