I love my new Instant Pot electric pressure cooker.  This recipe is one like your grandmother would have made.  Old World comfort food!

3 slices of bacon or 1 T. bacon fat
5 pound bone-in pork shoulder roast
5 peeled garlic cloves, sliced into thick slivers
1 T. kosher salt
1 c. water
2 medium potatoes, cut up in small, bite sized cubes
4 carrots, sliced
1 cabbage,  cut into 8 wedges

Turn the Instant Pot (IP) on to saute
Add bacon and while it is cooking, prepare the meat
Cut the bone out of the roast and cut the rest into 3 equal pieces
With a sharp knife, make large puncture cuts into the meat and insert garlic
Liberally salt meat with 1 T. kosher salt

When bacon is finished cooking, turn IP off and leave bacon in the pot
Place meat on top of bacon
Add water

Lock cover on pot and set for manual, 105 minutes on high
When 105 minutes is reached, try not to let cooker go to warm
Turn IP off and let it naturally release for 15 minutes, then quick release

Once the IP is depressurized, check that the pork is fork-tender
If the meat’s not yet fall-apart tender, you can always cook the pork
under pressure for another 5-10 minutes to get the right texture

Transfer the cooked pork to a large bowl, and dice the bacon
Taste the cooking liquid remaining in the IP
Adjust the seasoning and consistency with water or salt if needed

Add potatoes, carrots, and nestle cabbage wedges to liquid in IP
Lock lid on,  and cook for 15 minutes on manual, high

While the cabbage is cooking, shred the pork into portion sized chunks
When the vegetables are cooked (do not overcook or cabbage will disappear), quick release pressure, and pile them on your shredded pork and serve

 

Adapted from Nom Nom Paleo

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