Italian Braised Pork with Carrot & Sweet Potato Puree
This pork shoulder is braised with red wine, broth, tomatoes, and dried herbs to give it an Italian feel. Served over a carrot and sweet potato puree to gives this meal a slightly sweet note to compliment the savory flavors.
Equipment
- Electric Pressure Cooker
- Food Processor/ or potato masher
- Fat Separator (optional)
Ingredients
- 1 lb carrots cut in half
- 2 large sweet potatoes peeled and cut into very large chunks
- 2 1/2 - 3 lb Bone In Pork Shoulder Roast
- 1/4 cup dry red wine
- 1 cup chicken broth
- 1 14.5 oz can of diced or crushed tomatoes
- 1 medium onion thinly sliced
- 3 cloves of garlic minced
- Italian Herb Blend
- chopped fresh parsley optional, for garnish
Instructions
Prepare
- Place sweet potatoes and carrots in a large bowl. Toss with a little oil, salt and pepper and set aside.
- Set your pressure cooker to saute mode to preheat. While waiting, pat your pork roast dry and season generously with oil, salt and pepper.
- Once the pot is hot add 1tbs of oil and then add the pork and sear for about 2-3 minutes per side.
- Once pork has been seared on all sides, remove the meat from the pan and set aside
- Add in 1tbs of oil to the pot and add in thinly sliced onions, and a light sprinkle of salt. Cook onions for 3 minutes stirring frequently.
- After 3 minutes, add in 1tbs of dried Italian Herb Seasoning to the pan with the onions. Continue to cook onions with herbs for another 2-3 minutes, stirring frequently.
- Add minced garlic to the pan and stir constantly of about 30 seconds, until garlic if fragrant
- Now add wine to the pan to deglaze, making sure to scrap up any brown bits. Cook for 2 minutes
- Switch pressure cooker off saute mode and add in broth and tomatoes. Stir well to combine.
- Return pork roast and it's juices to the pot.
- Carefully dump carrots and sweet potato on top. Do not sir, just place them on top of the roast
Time to cook
- Seal cooker, make sure steam valve is on sealing, and cook on manual high pressure for 90 minutes.
- Once timer goes off, let the cooker naturally release for at least 25 minutes. After 25 minutes release any remaining pressure and remove the lid.
Make the Sauce; Finish & Serve!
- Remove the carrots and sweet potatoes with a slotted spoon into a large bowl (or bowl of you food processor and set aside.
- Move Pork roast to cutting board and set aside.
- Fish out any remaining carrots or potatoes and then take cooking liquid and poor it into a fat separator, or clear measuring cup. Let sit for one minute. Separate liquid and discard fat.
- Once fat has been removed, return liquid to the pot, set to saute mode and bring to a boil.
- Let liquid simmer and reduce for about 10-15minutes stirring every few minutes at first and then more frequently as sauce thickens.
- Meanwhile, shred pork, leaving large chunks for easier serving
- Once sauce had reduced to desired thickness, add pork back to pot and toss well to coat meat
- Use or food processor or potato masher to mash carrots and sweet potatoes together.
- Divide Carrot Sweet Potato Mash evenly among 4 plates and top with pork. Garnish with fresh parsley and serve!
Notes
When turning the cooking liquid into the sauce it's important that you skim off the fat or it will be too oily!
Many people, myself included don't own a fat separator, so this can simply be done in a large clear measuring cup, or glass bowl
Pour the cooking liquid into your measuring cup or bowl and let sit of about a minute
You should be able to clearly see the fat or light colored liquid sitting on top of the dark cooking juices.
To separate liquid, scoop off majority of the fat with a large spoon and place into a separate bowl. This may take a minute or two depending on how fatty your roast was. and and discard keeping just the liquid.
It doesn't have to be perfect! A little fat left is okay, but remove as much as possible.
Return the liquid to the pan and reduce! Easy!
If you want to make this in a Dutch oven, follow cooking instructions by cooking over medium heat. Once it's time to pressure cook; cover Dutch oven with lid and transfer to 300 degree oven for 2 1/2-3 hours until meat is tender. Reduce sauce and mash vegetables as written.