Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 8
- 3- to 3-1/2 lb. pork shoulder roast
- 1 tsp. caraway seed, crushed
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. vegetable oil
- 1 onion, cut into wedges
- 1 cup water
- 3/4 cup apple cider OR apple juice
- 3 medium cooking apples, cut into wedges
In a 4- or 6-quart pressure cooker heat 1 Tbsp. oil over medium heat or use brown function. Cook meat until brown on all sides, adding more oil, if necessary. Remove the meat from the pressure cooker and set aside. Drain off fat.
Place the trivet or an oven-proof rack in the pressure cooker. Return the meat to the pressure cooker and add the onion, water, and apple cider. Lock lid in place and bring cooker up to high pressure; cook for 45 minutes.
Allow pressure to come down naturally, then carefully remove lid. Transfer meat and onion to a serving platter; keep warm by covering with foil.
Add apples to pressure cooker and bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or until apples are crisp-tender. With a slotted spoon, remove apples to serving platter with pork roast and onions.
Note: The cooking time is correct. There is no way a roast can cook in a pressure cooker in 15 minutes.