Ingredients

The following ingredients have 4 Servings
  • 3 to 3.5 pounds bone-in pork shoulder roast
  • Salt and fresh ground black pepper, (to taste)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 yellow onions, (thinly sliced)
  • 8 cloves garlic, (minced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • ½ cup dry white wine
  • ½ cup low sodium chicken broth
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instruction

  • Press the “Saute” function on the instant Pot.
  • Add the butter and olive oil to the pot.
  • In the meantime, pat dry the pork shoulder with paper towels and season it well with salt and pepper.
  • Place the pork in the Instant Pot and brown for 4 to 5 minutes on each side.
  • Remove the browned pork from the IP and set aside.
  • Add sliced onions to the IP, season with a pinch of salt, and cook for 3 minutes, stirring frequently. Add more olive oil, if needed.
  • Stir in the garlic and cook for 15 seconds.
  • Stir in the dried thyme, rosemary, and bay leaves; cook for 15 seconds.
  • Pour in the wine and cook for about 20 seconds.
  • Using a wooden spoon, stir in the chicken broth, scraping up all the browned bits from the bottom of the pot.
  • Return pork shoulder and all its juices back to the IP.
  • Close the lid, turn knob to sealing position and pressure cook at HIGH PRESSURE for 60 minutes; then do a Natural Release for 15 minutes.
  • Release remaining pressure and remove the lid.
  • Pull out the pork shoulder and transfer it to a cutting board.
  • On the IP, press the “Saute” function.
  • In a small mixing bowl whisk together the cornstarch and cold water.
  • Add half of the cornstarch mixture to the IP and cook until thickened. Add remaining mixture if you want it thicker.
  • Taste the onion sauce and add more salt and pepper, if needed.
  • Slice the pork shoulder and serve with the onion garlic sauce.