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Add a photoServings: 8
Ingredients
- 1 x pork shoulder roast - (2 1/2 to 3 lbs)
- 1 tsp caraway seed crushed
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 Tbsp. veg. oil
- 1 med onion cut into wedges
- 1 c. water
- 3/4 c. apple cider or possibly apple juice
- 3 med cooking apples cut into wedges
Directions
- Trim any visible fat from the meat. Set aside. In a small mixing bowl combine caraway seed, salt, and black pepper. Rub over meat.
- In a 4- or possibly 6-qt pressure cooker heat 1 Tbsp. of the oil over medium heat. Cook meat till brown on all sides. Add in more oil, if needed. Remove the meat and set aside. Drain off fat.
- Place the rack in the pressure cooker. Return the meat to the pressure cooker and add in the onion, water, and apple cider or possibly apple juice.
- Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just sufficient to maintain pressure and pressure regulator rocks gently; cook for 45 min.
- Allow pressure to come down naturally. Carefully remove lid. Transfer meat and onion to a serving platter; keep hot.
- Add in apples to pressure cooker. Bring to boiling. Cover loosely (don't lock lid) and cook over medium heat about 5 min or possibly till apples are crisp-tender. With a slotted spoon, remove apples to serving platter.
- This recipe yields 8 main-dish servings.
- Comments: Cooked apple wedges make a delicious accompaniment to this tender pork roast. Serve tangy sauerkraut on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 79 | |
| Calories from Fat 32 | 41% |
| Total Fat 3.59g | 4% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 149mg | 6% |
| Potassium 111mg | 3% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 9.15g | 6% |
| Protein 0.37g | 1% |
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