Description
Perfectly seasoned, perfectly tender, perfectly moist — pressure cooker perfection.
Ingredients
Scale
- 4–5 pounds pork shoulder roast
- 1 bulb garlic, peeled
- 1 Tbsp thyme
- 1 Tbsp oregano
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp olive oil
- 1/2 cup broth (or water)
Instructions
- Cut pork roast into large chunks, about 1 pound each
- Make the aioli by mincing (or grating) garlic and crush together with thyme, oregano, salt, and pepper. Then add the lemon juice and olive oil.
- Rub the aioli all over the pork pieces. Allow to sit for several hours.
- Pour the stock (or water) into pressure cooker, then add the pork. Seal pressure cooker and set for 55 minutes.
- Allow pressure to release and check for doneness. Depending on the size of pork chunks, you may need to return the meat to the cooker for another 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
