Pressure Cooker Pork Roast Recipe

This pork shoulder roast recipe is a game-changer because it turns a few simple ingredients into a mouthwatering masterpiece with minimal effort, straight from the pressure cooker. The blend of smoked paprika, garlic, and Worcestershire sauce delivers a savory depth that makes every bite feel like a warm hug, and the best part is it leaves me more time to binge my favorite shows while it cooks itself!

I enjoy making wholesome meals, and this Pressure Cooker Pork Roast is a savory creation. With the deep flavors of smoked paprika and garlic powder, not to mention the 2 to 3-pound pork shoulder that’s cooked tender to perfection, it promises a powerhouse experience.

And then there’s the irresistible combo of Worcestershire sauce and chicken broth that takes it over the top.

Ingredients

• Pork Shoulder Roast: Rich in protein, adds tenderness and flavor.
• Olive Oil: Healthy fats, enhances browning and moisture retention.
• Garlic Powder: Adds aromatic garlic flavor, supports immune health.
• Onion Powder: Brings savory depth, complements the pork umami.
• Smoked Paprika: Adds smoky, slightly sweet and spicy flavor.
• Chicken Broth: Provides moisture, richness, and enhances savory notes.
• Worcestershire Sauce: Adds tangy, umami-rich complexity to the dish.
• Onion: Adds sweetness, depth, and a burst of fresh flavor.

Ingredient Quantities

• 2 to 3 pounds pork shoulder roast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 cup chicken broth
• 1 tablespoon Worcestershire sauce
• 1 onion, quartered
• 4 cloves garlic, minced
• Optional: vegetables such as potatoes and carrots

Instructions

1. Start by drying the pork shoulder roast with paper towels to ensure that it sears well. Then you will want to be really generous with the seasoning; this is not the time to skimp. In addition to salt and black pepper, I always use garlic powder and onion powder, dried thyme, and smoked paprika.

2. Place your pressure cooker on the sauté setting and add the olive oil. When the oil is hot, carefully place the well-seasoned pork roast into the pot. Brown the roast on all sides until it’s nicely seared—about 3 to 4 minutes per side. Remove the roast from the pot and set it aside.

3. Add the quartered onion and minced garlic to the same pot. Sauté for a couple of minutes until the onion becomes translucent and the garlic is fragrant.

4. Add the chicken broth and Worcestershire sauce to the pot, and stir to deglaze. Be sure to scrape up any browned bits from the bottom of the pot, as they add a lot of flavor.

5. Place the browned pork roast back in the pressure cooker, right in the liquid. If you’re using them, add the optional vegetables like potatoes and carrots, arranging them around the roast so they cook evenly.

6. Make sure the lid on the pressure cooker is correctly sealed and the valve set to the sealing position. High pressure for 60 minutes is needed for the cooking.

7. When the cooking time is done, let the pressure drop on its own for 10-15 minutes. Carefully change the valve to venting to expel any remaining pressure.

8. Take the pork roast out of the pressure cooker and let it sit on a cutting board for a few minutes before slicing. If you used vegetables, transfer them to a serving dish with a slotted spoon.

9. If a thicker sauce is what you want, set the pressure cooker to sauté and simmer the cooking liquid until it reduces. Another option is to use a cornstarch slurry to thicken the sauce.

10. Cut the pork roast into slices and serve with the sauce drizzled over the top or on the side along with the vegetables. Enjoy a tender, flavorful dish!

Equipment Needed

1. Paper towels
2. Measuring spoons
3. Pressure cooker with sauté setting
4. Tongs
5. Cutting board
6. Knife
7. Wooden spoon or spatula
8. Slotted spoon
9. Serving dish
10. Small bowl (for cornstarch slurry, if using)

FAQ

• Can I use a different cut of pork?Indeed, pork loin or pork shoulder can also serve the purpose, but they might take a touch longer or shorter to reach the tender stage necessary for shredding. The difference in timing likely comes down to the fact that shoulder has more fat, which makes it more forgiving.
• How long should I cook the pork roast in the pressure cooker?In general, the high-pressure cooking time for pork is 60-90 minutes, depending on how thick the meat is. Be sure to check that the internal temperature of the pork has reached 145°F (63°C) before serving.
• Can I skip the searing step?Although one could technically omit searing, it greatly increases the flavor of the meat and the overall roast. Searing is recommended when the meat will be pressure cooked.
• Do I need to release the pressure quickly or naturally?Allow for a natural release for 10 to 15 minutes; then do a quick release. This is the best method for ensuring tender meat and not blowing up your baby back ribs.
• What kind of vegetables go well with this dish?While potatoes and carrots are the classic selections, you can also use sweet potatoes, parsnips, or other root vegetables. If desired, add them for cooking.
• Can I make this recipe in an Instant Pot?Absolutely, this recipe is well-suited for the Instant Pot. To replicate its success, select the ‘Pressure Cook’ or ‘Manual’ setting, ensuring that you cook under high pressure.
• How do I store leftovers?Let the pork cool completely, and then keep it in an airtight container in the refrigerator, where it is good for 3-4 days. For longer storage, you can freeze the pork, where it will last for up to 3 months.

Substitutions and Variations

Olive oil: Use vegetable oil or avocado oil instead.
Sodium chloride: Opt for sea salt or kosher salt as a substitute.
Freshly cracked black pepper or white pepper can be utilized.
Garlic powder: Use 2 teaspoons of minced garlic that is fresh instead.
Chicken broth: Substitute beef broth or vegetable broth for chicken broth.

Pro Tips

1. Marinate in Advance For an extra burst of flavor, let the pork shoulder marinate with the seasonings overnight in the refrigerator. This allows the spices to deeply penetrate the meat, making it even more flavorful.

2. Use a Meat Thermometer Ensure ultimate tenderness by checking the internal temperature with a meat thermometer after cooking. It should reach at least 190°F for perfectly tender pulled pork.

3. Rest Before Slicing After removing the pork from the pressure cooker, allow it to rest for about 10 minutes. This resting period helps the juices redistribute within the meat, making it juicier and easier to slice.

4. Layering the Vegetables If you’re using optional vegetables, place them in the pot first, forming a bed, and then add the pork on top. This allows the vegetables to cook evenly and soak up the flavors from the roast.

5. Enhanced Sauce To elevate the sauce, consider adding a touch of sweetener, like honey or brown sugar, during the reduction process. This can balance the savory flavors and add depth to the sauce.