|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A pork roast makes a magnificent dinner in the fall and winter months. This cut of meat is fairly inexpensive and is very succulent and flavorful. It's usually easy to find in the grocery store too.
Apples and caraway seed are traditional flavorings for a pork shoulder roast that cooks to perfection in your pressure cooker. This recipe for is simple and delicious and very easy to make. If you'd like, you could use different seasoning in this dish. Instead of caraway seeds, add some dried Italian seasoning or some dried thyme or marjoram leaves. The onion and the apples become quite sweet after the long cooking time, so something spicy would be a great contrast.
When choosing apples to use in this recipe, you should pick apples that are best suited for cooking. Those varieties include Granny Smith, Cortlandt, and MacIntosh. The apples stay together when they are cooked and don't turn into applesauce.
- 1 (3- to 3-1/2 pound) pork shoulder roast
- 1 teaspoon caraway seed, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 onion, cut into wedges
- 3 cloves garlic, sliced
- 1 cup water or chicken broth
- 3/4 cup apple cider OR apple juice
- 3 medium cooking apples, cut into wedges
Trim any visible fat from the meat and pat it dry with paper towels. Don't rinse the meat; that step is not necessary and can spread bacteria around your kitchen. Set the meat aside.
In a small mixing bowl combine the caraway seed, salt, and pepper; rub this mixture over roast.
In a 4- or 6-quart pressure cooker heat 1 tablespoon oil over medium heat or use the brown function.
Cook the meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off the fat.
Place the trivet or an oven-proof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water or broth, and the apple cider.
Lock the lid in place and bring the cooker up to high pressure; cook for 45 minutes.
Allow the pressure to come down naturally, then carefully remove the lid. Transfer the meat and onion to a serving platter; keep warm by covering with foil.
Add the apples to the pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove the apples to the serving platter with the pork roast and onions. Serve immediately.
Note: The cooking time is correct. There is no way a roast can cook in a pressure cooker for 15 minutes.