Pressure Cooker Pork Shoulder Ragu

2016-01-23
  • Yield : 12 cups
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

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Pressure cooker pork shoulder ragu.Pork shoulder with vegetables,dry red wine and Italian vermouth cooked in pressure cooker

.Very easy pressure cooker recipe!

Ingredients

  • 2 pounds (960 g) boneless pork shoulder orast,trimmed and chunked
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 white onion,peeled and chopped
  • 2 cloves garlic,peeled and minced
  • 2 (28 oz (840 ml) each)) cans diced tromatoes in juice,undrained
  • 16 oz (480 ml) can tomato sauce
  • 1 cup (250 ml) dry red wine
  • 1/4 cup (60 ml) sweet Italian vermouth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fennel seeds
  • 1 tablespoon hot sauce
  • salt and freshly ground black pepper

Method

Step 1

Season pork shoulder roast with salt and black pepper.

Step 2

Heat olive oil and butter in pressure cooker over medium-high heat.

Step 3

Working in a batches,brown pork in hot mixture on all sides,for about 8 minutes per batch. Using a slotted spoon,remove browned meat from pressure cooker and transfer to a plate.

Step 4

Pour off all but 2 tablespoons of cooking liquid form the cooker. Add onion and garlic and cook,stirring,for 1 minute. Stir in all remaining ingredients. Bring mixture to a boil and boil for 1 minute.

Step 5

Close pressure cooker and lock the lid. Set heat to high. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 45 minutes.

Step 6

Remove pot from the heat. Open cooker and allow to stand for 15 minutes. Skim off fat from top of tomato sauce.

Step 7

Transfer cooked pork to a cutting board. Shred or cut meat into small pieces.

Step 8

Return shredded pork to a pressure cooker. Heat to a simmer. Season with salt and black pepper if necessarily.

Step 9

Serve pork shoulder ragu over cooked noodles.

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