Puerto Rican Inspired Pork Roast

1 Pork Shoulder Roast 4-5 lbs.

1 Carrot Chopped coarsely

2 Onions Chopped very coarsely

6 cloves garlic

2 tablespoons dried Oregano

1 tablespoons ground Cumin

1 tablespoons Chili Powder

1 tablespoons Salt

1 tablespoons freshly ground black pepper

2 tablespoons Apple Cider Vinegar

Olive Oil as needed

2 cups Vegetable Stock (Adjust liquid based on your pressure cooker instructions.)

Trim any excess fat from the roast. Score the remaining fat.

In a blender or food processor add: carrots, half of the onions, garlic, oregano, cumin, chili powder, salt, black pepper and vinegar. Pulse to make a coarse paste adding olive oil as needed to assist in blending.

Coat the roast entirely with all the paste mixture.

Cover with plastic wrap and refrigerate for up to 12 hours.

Add stock to Pressure Cooker

Add roast and remaining onions

Cover and cook on meat setting (or high pressure) for 50 minutes. Use natural release. Note: For making pulled pork sandwiches add 20 minutes to cooking time.

Skim off fat from the juice.

Serve with rice or noodles.

I love my pressure cooker!  However, I only use it for cooking roasts and canning.  I’m doing research to add more pressure cooker recipes to My Country Kitchen.  I found a wonderful informational and recipe website called, “Miss Vickie’s Pressure Cooker Recipes”  http://www.missvickie.com She has lots of wonderful information and recipes to use your pressure cooker.  Please check out her website.

The following recipe is a great recipe to start learning how to use your pressure cooker.  Once you try this recipe, please come back and post a comment to this recipe and let me know how it turned out. The following recipe was found on http://www.recipezaar.com/

Enjoy,

Betty

 Use a pressure cooker to make this soup in less than an hour, even if you haven’t soaked the beans. A piece of Parmigiano-Reggiano rind adds flavor and richness to the broth.

Ingredients

2 cups dried cannellini beans or other white beans

4 quarts water, divided

2 tablespoons olive oil

2 cups cubed peeled baking potato

1 1/2 cups chopped onion

1 1/2 tablespoons minced fresh or 1 teaspoon dried crushed rosemary

2 garlic cloves, chopped

1/2 teaspoon freshly ground black pepper

1 (3-inch) piece Parmigiano-Reggiano cheese rind

2 cups uncooked whole wheat seashell pasta

2 1/2 teaspoons sea salt

1 (14.5-ounce) can diced tomatoes, undrained

1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

2 tablespoons balsamic vinegar

4 teaspoons extravirgin olive oil

Preparation

Sort and wash beans. Combine beans and 2 quarts water in a 6-quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Drain beans. Place beans in a bowl; wipe pan dry with paper towels.

Heat 2 tablespoons oil in pan over medium-high heat. Add potato, onion, rosemary, and garlic; sauté 3 minutes. Add beans, 2 quarts water, pepper, and cheese rind to pan. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 40 minutes. Remove from heat; place pressure cooker under cold running water. Remove and discard cheese rind.

Cook pasta according to package directions, omitting the salt and fat. Add pasta, salt, and diced tomatoes to soup. Ladle 1 1/4 cups soup into each of 8 bowls, and top each serving with 1 tablespoon grated cheese, 3/4 teaspoon vinegar, and 1/2 teaspoon extra virgin olive oil. Yield: 8 servings.

Yield

8 servings

Nutritional Information

CALORIES 372(21% from fat); FAT 8.5g (sat 2.2g,mono 4.8g,poly 0.9g); PROTEIN 17.7g; CHOLESTEROL 5mg; CALCIUM 198mg; SODIUM 910mg; FIBER 13.3g; IRON 4mg; CARBOHYDRATE 59.4g