Pork pot roast with apples
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | - 3 lb pork shoulder roast; |
| 1 | teaspoon | Caraway seed; crushed |
| ½ | teaspoon | Salt; |
| ½ | teaspoon | Black pepper; |
| 2 | tablespoons | Cooking oil; |
| 1 | medium | Onion; cut into wedges |
| 1 | cup | Water; |
| ¾ | cup | Apple cider -=OR=- |
| ¾ | cup | Apple juice; |
| 3 | mediums | 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 - 6 qt pressure cooker. Return the meat to the pressure cooker and add the onion, water, and apple cider or 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 enough to maintain pressure and pressure regulator rocks gently; cook for 45 minutes.
Allow pressure to come down naturally. Carefully remove lid.
Transfer meat and onion to a serving platter, keeping warm.
Add apples to pressure cooker. Bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or till apples are crisp-tender. With a slotted spoon, remove apples to serving platter. Makes 8 main-dish servings.
Source: BHG Pressure Cooker Cookbook by WHOM! Brought to you and yours via Nancy O'Brion and Clan.
Submitted By NANCY O'BRION On 12-31-95