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
- olive oil: 2 Tbsp
- pork shoulder, cut into 6 pieces: 2 pound
- salt and ground black pepper: (to taste)
- all-purpose flour: 2 Tbsp
- red wine: 1 cup
- beef broth: 1 cup
- tomato paste: 2 Tbsp
- onion: 1 piece (cut into large chunks)
- stalks celery: 4 piece (cut into 1-inch pieces)
- baby carrots: 0.5 pound
- garlic: 2 clove (chopped)
- bay leaves: 2 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
