Ingredients

The following ingredients have 8 Servings
  • 5 pounds boneless pork butt/shoulder (cut into 4 large chunks)
  • 1/4 cup olive oil
  • 2 Tablespoons chopped, fresh Italian parsley
  • 1 Tablespoon chopped, fresh rosemary
  • 4 large cloves garlic (minced)
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 1 teaspoon sea salt
  • 1 teaspoon course ground black pepper
  • 1 cup chicken stock (or water)

Instruction

  • Mix the oil, rosemary, garlic, cayenne, parsley, salt and pepper together in a small bowl.
  • Rub the spice mixture all over the pork and place on a trivet inside your pressure cooker.
  • Pour 1 cup of chicken stock or water into the pot liner. Secure the lid and lock in place. Press the Pressure Cook/Manual button (or the Meat button if you prefer) and set the time for one hour (60 minutes) using the + or – buttons.
  • When the pressure cooker beeps, allow the pressure to release naturally, about 15 to 20 minutes.
  • Remove the lid and place the pork roast on a serving platter or cutting board and serve.