Pork Shoulder With Prosciutto And Herbs In An Electric Pressure Cooker
This succulent pork shoulder recipe features a flavorful blend of rosemary, sage, and prosciutto for a delicious and aromatic dish. The meat is perfectly cooked in an electric pressure cooker, resulting in a tender and juicy roast that will impress your guests. Don't forget to pair it with the savory pan sauce for an extra layer of taste.
— Constant Cookbook
Ingredients
- 1 pork shoulder, about 5 lb., butterflied,
- excess fat removed
- 1 Tbs. chopped fresh rosemary
- 1 Tbs. chopped fresh sage
- Salt and freshly ground pepper, to taste
- 1⁄4 lb. prosciutto, thinly sliced
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken stock
Instructions
- Lay the pork flat on a work surface with the short side facing you. Sprinkle with half of the rosemary and sage, and season with salt and pepper. Lay the prosciutto on top, covering as much of the surface as possible. Starting at the side closest to you, roll the roast and tie with kitchen string at 1-inch intervals. Sprinkle the roast with the remaining rosemary and sage, and season with salt and pepper.
- Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total, then add the wine and stock. Cover, set the pressure to "high" and cook for 70 minutes. Release the pressure according to the manufacturer's instructions. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before carving.
- Skim the fat from the sauce, season with salt and pepper, and transfer to a sauceboat. Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
Comments
No comments found.