Pork Shoulder Roast in Cider Pressure Cooker
Tender, savory, and bursting with fall-inspired flavors, this Pork Shoulder Roast in Cider Pressure Cooker recipe is the ultimate comfort food for cozy dinners. Perfectly seasoned and seared pork shoulder is pressure-cooked to perfection alongside sweet apple cider, earthy herbs, and hearty vegetables like carrots and baby potatoes. The magic happens as the pressure cooker infuses the meat with flavor, creating a juicy, melt-in-your-mouth roast in a fraction of the usual cooking time. A silky cider gravy, thickened with a cornstarch slurry, ties it all together for an irresistible meal that’s as easy as it is impressive. With just 15 minutes of prep and one pot to clean, this recipe is perfect for busy weeknights or an elegant weekend feast. Serve it sliced or shredded and watch it become a family favorite!
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Recipe Information
Ingredients
- 4 lbs Pork shoulder roast
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion
- 4 whole Garlic cloves
- 2 cups Apple cider
- 1 cup Chicken stock
- 2 Bay leaves
- 4 sprigs Fresh thyme
- 3 medium Carrots
- 1.5 lbs Baby potatoes
- 2 tbsp Cornstarch
- 2 tbsp Water
Instructions
Pat the pork shoulder roast dry with paper towels and season all over with salt and pepper.
Set the pressure cooker to 'Sauté' mode and heat the olive oil. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.
Slice the yellow onion into thin wedges and mince the garlic cloves. Add the onion and garlic to the pressure cooker and sauté for 2-3 minutes until softened and fragrant.
Pour in the apple cider and chicken stock, scraping the bottom of the pot to deglaze and release any browned bits.
Add the bay leaves and fresh thyme to the liquid in the pressure cooker. Return the seared pork shoulder to the pot.
Peel and cut the carrots into chunks, and halve the baby potatoes. Add them to the pressure cooker around the pork shoulder.
Secure the pressure cooker lid and set it to 'Pressure Cook' or 'Manual' mode on high pressure for 60 minutes.
When the cook time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to vent any remaining pressure.
Remove the pork shoulder and vegetables from the cooker, covering them loosely with foil to keep warm. Discard the thyme sprigs and bay leaves from the cooking liquid.
Set the pressure cooker back to 'Sauté' mode. In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the cooking liquid and simmer for 2-3 minutes until thickened to a gravy-like consistency.
Serve the pork shoulder sliced or shredded, accompanied by the vegetables and topped with the cider gravy.
Nutrition Facts
Calories |
5840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.8 g | 507% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 6137 mg | 267% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 69.1 g | ||
| Protein | 358.5 g | 717% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 9374 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
