Instead of hours of slow braising, this tender pork shoulder (or you can use the similar pork butt) cooks in an Instant Pot for a little more than an hour, with apple cider and fragrant rosemary and sage. If you can marinate the pork in advance, you are guaranteed deeper flavor, but that step isn’t essential to success. Serve with aromatic cumin rice (see related recipe) and a glass of hard cider; or for a zero-proof option, combine equal parts apple cider and sparkling water, for a refreshing fall drink.
Active time: 35 mins; Total time: 1 hour 50 mins, plus at least 2 hours marinating time
Make Ahead: The pork needs to be marinated for at least 2 hours and up to overnight.
Storage Notes: Leftover pork can be refrigerated in its braising liquid for up to 4 days.
Servings:
6 – 8
Tested size: 6-8 servings; makes about 2 1/2 pounds meat with 2 cups sauce
Ingredients
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One (3- to 4-pound) boneless pork shoulder, cut into 2 to 3 large pieces
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2 cloves garlic, thinly sliced
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1 tablespoon dark brown sugar
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1 1/2 teaspoons ground fennel
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1 1/2 teaspoons chopped fresh rosemary
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1 1/2 teaspoons chopped fresh sage
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1 1/2 teaspoons fine sea or table salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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3/4 teaspoon freshly ground black pepper
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Finely grated zest and juice of 1 lemon
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Finely grated zest and juice of 1 orange
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4 tablespoons olive oil, divided
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1 large yellow onion (about 12 ounces), halved and sliced
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1/2 cup apple cider or unfiltered apple juice
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1/2 cup dry white wine
Related Recipes
Directions
Marinate the pork: Thoroughly dry the pork, then poke the meat — avoiding the skin side — all over with a sharp paring knife. Stuff the garlic slices into the holes.
In a large bowl, add the brown sugar, fennel, rosemary, sage, salt, garlic and onion powders, pepper, and the zest and juice of both the lemon and orange and whisk until combined. Whisk in 2 tablespoons of olive oil until combined. Add the pork pieces and turn them over a few times, making sure they are generously coated in the marinade. Cover the bowl and refrigerate for at least 2 hours and up to overnight.
Cook the pork: Set a 6-quart programmable multicooker (such as an Instant Pot) to SAUTE. Let the pot heat for 2 minutes, then add 1 tablespoon of oil. Remove the pork from the marinade (reserve the marinade) and pat the meat dry. Working in batches, sear the pork until browned on all sides, about 3 minutes per side. Transfer the seared meat to a plate and set aside, and repeat with the remaining pork.
Pour off as much fat as possible from the Instant Pot. Add the remaining 1 tablespoon of oil, followed by the onion and cook, stirring, until softened and lightly browned, about 6 minutes. Return the pork, along with any accumulated juices, back to the pot and pour the cider and wine around the meat. Add the reserved marinade and cover. Make sure the steam valve is sealed. Select PRESSURE (HIGH) and set the timer to 1 hour 15 minutes. (It can take up to 10 minutes for the appliance to come to pressure before cooking begins.)
Let the pressure release naturally. Carefully uncover the multicooker and transfer the meat to a cutting board. Taste the cooking liquid and if it seems thin or weak, set the Instant Pot to SAUTE and simmer the liquid until it reduces slightly and the flavors concentrate, 10 to 15 minutes. Taste, and season with more salt and/or pepper, if desired.
Transfer the meat to a platter and spoon some of the sauce around it. Alternatively, you can shred the meat using 2 forks or a knife and a fork. Serve warm.
NOTE: To make the pork in a slow cooker, follow the marinating and searing instructions above, then slow-cook the pork for 4 to 5 hours on HIGH or 8 hours on LOW. If your slow cooker has a searing function, you can sear the meat and saute the onion in the same pot, otherwise use a skillet and transfer the meat and onions to the slow cooker when ready to combine the ingredients.
Recipe Source
From food writer Olga Massov.
Tested by Olga Massov.
Email questions to the Food Section at food@washpost.com.
