Pressure Cooker Pork Shoulder Roast

Adapted from Pressure Perfect by Lorna Sass

This is the first time I have ever cooked this cut of meat and I highly recommend it. Although pork shoulder is fairly fatty (see image), when compared to pork loin roasts, much of its fat liquifies under pressure and can be strained off. The result of using this inexpensive cut of meat is a very tasty pork roast (much more flavorful than pork loin) that is ideal for a hearty dinner served with mashed potatoes or egg noodles. Left overs make great sandwiches. The longer you cook it the softer it gets. I cooked ours for 40 minutes, which left it tender for still firm enough to make nice even slices. I used some portobello mushrooms that were on their last legs. --PKS

3 to 4 pound boneless pork shoulder roast
2 tablespoon oil
10 ounces mushrooms (any variety), sliced thickly
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons tomato paste
1/2 cup white wine or vermouth
1 1/2 cups chicken broth
2 bay leaves
freshly ground pepper and salt
2 to 3 tablespoons cornstarch (use 1 tablespoon per cup of gravy)

Salt and pepper roast. Heat 1 tablespoon oil in pressure cooker and brown on all sides. Remove roast to a platter and discard oil. Heat remaining tablespoon of oil in cooker and sweat onion, carrot, and celery mixture with a little salt until softened, about 3 minutes. Add tomato paste, wine, broth, and bay leaves. Place roast on top, add sliced mushrooms, wine, and chicken broth, cover and bring up to full pressure. Cook for 40 to 50 minutes. Let cooker decompress on its own. Remove roast and let rest 10 minutes. Strain broth to remove fat and thicken with cornstarch, if desired. Serve with mashed potatoes or cooked egg noodles.

Serves 6.