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Ingredients
1 (2 1/2 to 3 pound ) Pork shoulder roast
1 Teaspoon Caraway seeds, crushed
1/2 Teaspoon salt
2 Tablespoons cooking oil
1 Medium onion, cut in wedges
1 Cup water
3/4 Cup apple cider or apple juice
3 Medium cooking apples, cut in wedges
Instructions
Trim any visible fat from roast, set aside. In a small mixing bowl combine caraway seeds, salt and black pepper. Rub over roast. In a 4 or 6 quart pressure cooker heat 1 tablespoon oil over medium heat. Cook roast until browned on all sides. Add more oil if needed. Remove roast and set aside; drain off fat. Place rack in pressure cooker, return roast to pan and add onion, water & apple cider or apple juice. Lock lid in place and bring up to pressure. Reduce heat but maintain pressure and cook for 45 minutes. Remove from heat and allow pressure to reduce naturally. Remove lid and transfer meat and onion to a serving platter; keep warm. Add apples to pressure cooker, bring to a boil, cover loosely (do not lock lid) and cook over medium heat for about 5 minutes or until apples are crisp tender. With a slotted spoon transfer apples to serving platter.