Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.
I have a serious love affair with my pressure cooker. I was so afraid to use it when I first got it, and now its my new crockpot. Why do I love it so much? Well, its basically the same as a slow cooker, except its much faster and it locks in the flavor, moisture, and vitamins so much better than a slow cooker!
I was actually planning on cooking this pork roast in the slow cooker. I hadn’t used it in a long while and always have personal guilt when I neglect my appliances that take up a large amount of cabinet space. Alas, it was a busy weeknight and I hadn’t planned ahead – the story of my life. It was either a decision to leave it for the crockpot the next night and eat breakfast for dinner, or to try it out in the electric pressure cooker. I think its evident which won.
I used that pressure cooker to sear the meat. I took the explanation below from Kitchn and couldn’t agree more:
“Contrary to widely held belief, searing meat doesn’t actually seal moisture inside the cut of meat or result in a juicier finished dish. It does, however, give meat dishes an incredible depth of flavor. Additionally, it gives meat an appetizing color and kills off any bacteria that might be hanging out on the surface of the meat. Searing over high heat caramelizes the surface of the meat, which enhances the savory ‘meat’ flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Maillard reaction and it’s a flavor profile we omnivores happen to find quite delicious. Without searing, meat dishes can taste flat and boring. Admittedly, searing isn’t strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.” What about you?
Alone, the roast is tender and delicious. But all good things deserve lots of good gravy. I cooked down all those wonderful apples and onions along with the juices from the meat, then I strained out all the solids and thickened it up. The result was a beautiful savory gravy that tasted like a fall harvest. It reminded me of when I was a kid and we had pork chops with apple sauce for dinner, only much better.
Healthy, fast, and fall flavor for the win!!!
- 1 (3-5 pound) bone in pork shoulder roast
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 2 apples, core removed and sliced
- 1 cup chicken broth
- 1 cup apple juice
- 1 sprig fresh rosemary
- 3 fresh sage leaves
- 1 bay leaf
- 3 tablespoons butter
- 3 tablespoons flour
- Rinse and thoroughly dry roast. Any moisture will prohibit a nice crust from forming. Season both sides with salt and pepper.
- Heat pressure cooker to browning setting. Heat oil and add pork roast. Brown for 5 minutes on both sides.
- Add onion, apples, broth, juice, rosemary, sage, and bay leave. Close lid and set to high pressure. Cook at high pressure for 60 minutes. Allow to naturally release pressure once done cooking.
- Once you can remove the lid, carefully remove roast and loosely tent with aluminum foil.
- Strain out all the solids from the liquid by pressing through a mess sieve. Discard solids and save the liquid for the gravy.
- Using your electric cooker on the saute setting, heat butter and flour and allow to cook until golden brown while stirring, about 3-5 minutes. Whisk in the hot liquid to form the gravy.
- To serve, shred the pork roast away from the bone and any remaining fat. Smother it with the apple gravy.