Pork Shoulder With Prosciutto And Herbs In A Stovetop Pressure Cooker
Indulge in the savory flavors of this herb-stuffed pork shoulder roast, seasoned with aromatic rosemary and sage, wrapped in delicate prosciutto, and cooked to tender perfection. This elegant dish is a delightful centerpiece for any gathering, sure to impress your guests with its delicious taste and impressive presentation.
— Constant Cookbook
Ingredients
- 1 pork shoulder, about 3 lb., butterflied,
- excess fat removed
- 1 Tbs. chopped fresh rosemary
- 1 Tbs. chopped fresh sage
- Salt and freshly ground pepper, to taste
- 3 oz. prosciutto, thinly sliced
- 2 Tbs. 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.
- In a stovetop pressure cooker over medium-high heat, 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 and cook according to the manufacturer's instructions. 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.
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