Description
During the pandemic of the Coronavirus and the stay-at-home order, I have been trying different ways of cooking pork shoulder. Hubby and I cook together and this is a simple but delicious recipe we made.
Ingredients
- 2 tablespoons olive oil
- 2 pounds pork shoulder, cut into 6 pieces
- salt and ground black pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 onion, cut into large chunks
- 4 stalks celery, cut into 1-inch pieces
- ½ pound baby carrots
- 2 cloves garlic, chopped
- 2 bay leaves
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides
- 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine
- broth
- and tomato paste
- scraping up all the browned bits from the bottom.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid. Stir in onion
- celery
- carrots
- garlic
- and bay leaves. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8