Recipe: Instant Pot Roast Pork

 

Instant Pot Roast Pork

NOTE: I actually used measurements this time! You're welcome! lol Feel free to change up the spices and add a pepperoncino or two to add some spice. I did use a 9 pound roast one time but it took some extra elbow grease to make it fit so the pot would seal correctly. A 5 to 7 pound roast fits much better. For my fellow low-sodium friends, you can always omit the salt to make this dish even lower in sodium.

Ingredients

5-7 Pound Bone-In Picnic Shoulder Roast 
1/4 Cup Unsalted Chicken Bone Broth 
1/4 Cup Unsalted Beef Bone Broth 
1/4 Cup Dry Red Wine 
1 Onion
2 Large Carrots 
1 Whole Head of Garlic (or more depending on the size of your roast and your preference)
Bacon Grease

Spice Rub

1/2 Tbs Salt 
1 Tbs Black Pepper
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tbs Brown Sugar
1/2 Tbs Ground Mustard Powder
1 tsp Dried Thyme Leaves
1 tsp Dried Rosemary Leaves
1 tsp Dried Parsley
1 tsp Ground Coriander
1/2 tsp Cayenne Pepper
1 Pinch of Crushed Red Pepper Flakes

Directions

1) Prep your spices and veggies. Mix your spice blend for the rub and set aside, then peel a whole bulb of garlic and cut off the bottom brown part. We want the cloves to stay whole. Slice your carrots and onion into quarters or thirds, then set aside. 

2) Take your roast and using an extremely sharp knife, score the skin/fat in a crisscross pattern. Next, take a small paring knife and poke deep holes into the bottom and sides of the roast where there is no skin. We do not want to poke holes in the skin. Push one whole garlic clove into each hole. You want the holes deep enough so that the garlic will stay in the pork when we sear it. 

3) After your pork is stuffed with the garlic cloves, cover the roast in your rub mixture. You will be using all of the rub as we want this roast to be heavily seasoned. Most of the seasoning will come off when we sear it.

4) In your instant pot, add your chicken broth, beef broth, and wine. (You could use avocado oil or lard instead of bacon grease but I think the bacon grease adds a little extra flavor)

5) Next, melt a good amount of bacon grease in a large skillet over medium high heat. Once the bacon grease is hot, sear the roast on all sides and then place the roast in your instant pot, skin side up.

6) Place your carrots and onions around the roast and then put the lid on. 

7) Set the pressure to high and the timer to whatever time is appropriate for your roast (70 minutes per 2-3 pounds). When the timer goes off, you can either release the pressure immediately or let it release on its own; either way works. At this time, the pork should be easy to shred with a fork and falling off the bone.

8) Serve on its own with mashed potatoes and sauteed spinach, or as we do in my family, in a Liscio's roll with provolone cheese and sauteed broccoli rabe. You can also make a simple gravy by adding the drippings to a roux (equal parts butter or other fat and flour) and finishing it with knobs of cold butter for a silky finish. 

Enjoy!!!!!

Love, 
   Alexis