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.

Tags: Betty Lynch

This entry was posted on Tuesday, May 20th, 2008 at 11:00 pm and is filed under My Country Kitchen, Recipes, pressure cooker. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.