Ever since Instant Pot appeared in my kitchen, it’s been promoted to the rank of my best and most reliable friends. Seriously, when I don’t have time or energy to watch over dinner for it to cook well, Instant Pot is always there for me.
If you have an onslaught of people coming over, like family staying over for a few days or a garage sale or cookout where you have to feed a crow, this pork roast is a lifesaver.
I usually use pork shoulder or loin for this recipe, they are both very easy on the wallet and produce excellent results. The shoulder generally has more fat than loin, so you might want to take that into consideration.
The first you do is rub your pork with salt and herbs. I give my herb combination below, but you can use your own favorite herbs for the rub. Once that is done, you’ll want to brown the pork chunk from every side prior to the actual slow cooking.
If you’re making the roast with veggies on the side, you may want to sear them first too before you start pressure-cooking everything together.
The sauce is the secret to making everything extra flavorful and tender. I usually use dense dry red wine as a base, mixed with broth. If you do not want to cook with alcohol, using only broth will also do well.
Follow the simple instructions below to create a dish that will feed a crowd of hungry people.