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Ingredients
2 Teaspoons garlic, finely minced
1 Tablespoon soy sauce
2 Tablespoons packed brown sugar
1/4 Teaspoon ground allspice
1/4 Teaspoon cayenne pepper
1/2 Teaspoon salt, or to taste
1 (4 pound) ham or pork butt roast, trim excess fat
2 1/2 Cups chicken broth
2 Bay leaves
6 Cups tightly packed, sliced onion
2 Tablespoons Cornstarch dissolved in 1/4 cup cold water
Instructions
In a small bowl, make a paste by mashing together garlic, soy sauce, sugar, allspice, cayenne and salt. Rub into meat on all exposed surfaces. Pour broth into cooker and add bay leaves. Set the rack in place on bottom of cooker. Place half the onions on the rack and set meat on top of onions. Spread remaining onions on top of pork. Lock lid in place on pressure cooker and bring to high pressure. Adjust the heat to maintain high pressure and cook 55 minutes. Let pressure drop naturally or use quick-release method, tilting lid away from you to allow any excess steam to escape. Check pork for doneness with an instant read meat thermometer inserted in center. It should read between 160 and 170 degrees. If not, lock lid back in place and return to high pressure for a few more minutes. Remove pork to a platter and set aside in warm place. Remove the rack from cooker. If there is more than 2 cups of juices, boil vigorously over high heat to reduce. Whisk in just enough of the cornstarch solution to thicken the gravy while cooking at low boil for 2 to 3 minutes. Remove the bay leaves, carve the pork, and serve gravy on the side with some garlic mashed potatoes.