Pressure Cooker Pork Shoulder Ragu

pressure cooker pork shoulder ragu
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 45m
  • Ready In: 55m

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Nutritional Info

This information is per serving.

  • Calories

    263
  • Fat

    13.7 g
  • Saturated Fat

    9.3 g
  • Polyunsaturated Fat

    6.5 g
  • Cholesterol

    55 mg
  • Sodium

    559 mg
  • Potassium

    265.0 mg
  • Carbohydrate

    10.3 g
  • Fiber

    8.0 g
  • Sugars

    3 g
  • Protein

    19 g

Pressure cooker pork shoulder ragu. Pork shoulder with vegetables, dry red wine, and Italian vermouth cooked in a pressure cooker. Very easy pressure cooker recipe! You may also like Coconut Shrimp Soup

Please note, this recipe is for stovetop pressure cooker. For those who have an electric instant pot:

Heat the olive oil and butter in an instant pot turned to the sauté mode. Working in batches, add chunked meat and brown on all sides, for about 8 minutes per side. With the slotted spoon, remove cooked pork from the pot and transfer to a large plate. Cover and keep warm.

Pour off all but 2 tablespoons (30 ml) of cooking liquid form the pot. Add the onion and garlic. Cook, stirring, for 1 minute. Mix in remaining ingredients. Bring to a boil and continue boiling for a further 1 minute.

Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 40 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Pressure Cooker Pork Shoulder Ragu

Ingredients

  • 2 pounds (960 g) boneless pork shoulder roast, 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 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 standing 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 ragù over cooked noodles.

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