Balsamic Pork Roast

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 3 lbs pork shoulder roast, boneless, 2- to 3-inch cubes
• Sea salt
• Black pepper
• ¼ c garlic, minced
• 1 t red pepper flakes
• 3 T extra-virgin olive oil
• ½ c chicken stock
• ½ c water
• ½ c balsamic vinegar
• 1 T Worcestershire sauce
• 1 T honey

Directions

1. Pat pork dry and season with sea salt, freshly ground black pepper, garlic, and red pepper flakes; set aside.
2. Set pressure cooker to "sear", add oil, adjust time to 10 minutes, and press "start/stop". When hot, add pork and sear all sides.
3. While pork is searing, in a bowl, mix chicken stock, water, balsamic vinegar, honey and Worcestershire sauce.
4. Close lid and lock. Set to "meat/stew" and adjust for 25 minutes.
5. When done, quick release and make sure all pressure is released before opening lid.
6. Open. Check to see if meat is done and tender. If not, close lid and lock and adjust for an additional 10 minutes. If pork is done, shred the meat with a fork. Drizzle the juice over meat and serve hot.