I used 3 functions of the instant pot in making this, sauté, pressure and slow cook. You can of course just use sauté and pressure cook on a shorter time of about 40 minutes or slow cook this in an oven at about 170˚ for 4 hours. Should you want a more creamy texture, then adding some double cream at the end will give that colour and texture too.
- 3lbs pork shoulder, bone out, fat trimmed
- 500ml cider
- 1 red onion, chopped small
- 1 granny smith apple, cored, peeled and chopped
- 1 leek, sliced including the green part
- 2 bay leaves
- 1 garlic clove, peeled but left whole
- 1 carrot, chopped in small cubes
- 2tbsp olive oil
- 1tbsp dijon mustard
- 1 tbsp cornflour
- 2 tbsp milk
- 4 tbsp juice from the cooked meat (at the end)
- Prep:- Trim pork and cut into chunks about an inch in size, season. Peel, core and chop your apple. Chop the onion. Peel the garlic but leave whole. Clean your leek by slicing down the middle and running under water upside down to remove any dirt in the upper part. Make sure its really clean. Then slice. Peel your carrot, cut in half lengthways, repeat , then slice. Put all your prep to one side and measure out the remaining ingredients.
- Heat your instant pot on sauté, with a 4 minute timer. Once it’s ready, add 2 tbsp of olive oil and all the veg. Sweat out the veg, stirring regularly to avoid it sticking. After about 2 minutes add a good splash of the cider, the bay leaf, season with salt and pepper. If you think it’s sticking, just add a little water or cider. When the sauté process is finished, press cancel.
- Add your pork, mixing it well into the veg along with another good splash of cider to coat the meat. At this point make sure nothing has stuck to the bottom of your pot. If it has, empty it and add some water rubbing with a wooden spoon to deglaze the pot then continue. Check your seasoning.
- Replace the lid to begin pressure cooking process. Set on pressure cook for 10 minutes.
- Remove the lid after the steam has released and add in the remaining cider, Dijon mustard and give a good stir to make sure everything is coated. Now replace the lid and set to slow cook for 3 hours.
- At the end, remove any fat from the top of liquid. Mix the corn flour, milk and some juice from the cooked meat then return it to the pot to thicken the sauce. You can put the pot back on sauté for this however I find its not really necessary as there is residual heat still in the pot. You can also add in the cream if you are using it. About 50ml would be enough. Serve on a bed of mash or rice along with some country loaf or sourdough bread.
- Although you can do this in the pressure cooker only. I did it this way, as the last time I found I cooked in the pressure cooker using alcohol (Guinness) when the pressure released so to did all the lovely booze up into the air. 😂. But please feel free to try it and let me know how it goes. I’d say on full pressure cooker mode it would take about 30-40 minutes. Secondly adding hers like thyme, basil or coriander give a lovely lift to the flavours when serving.
- By taking all the fat off you can make pork dripping. Place the fat in an oven dish and cook at 200 for about half an hour until the fat melts. Then sieve through some muslin into a sterilized jar to use later.