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
- baby carrots
- 4 stalks celery , cut into 1-inch pieces
- 2 cloves garlic , chopped
- 2 bays leaves
Instructions
-
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil; heat for 1 minute. Meanwhile, season pork with salt and pepper. Add to the pot; cook and stir until evenly browned on all sides, 4 to 5 minutes.
-
2
Add flour; cook and stir for 1 to 2 minutes. Deglaze the pot with wine, broth, and tomato paste, scraping up the browned bits from the bottom.
-
3
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.
-
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, carrots, celery, 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.
-
5
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
Nutrition Facts
Per serving
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