So, this may be my newest addiction. I can’t seem to get enough of it. I’m sure there will be dozens of ways to serve this pork – fried rice, breakfast scramble, on a salad – but so far, I can’t get beyond straight out of the pan.
Some times I get a bulb of garlic that is so tight that it’s difficult to access my beloved cloves. I was thrilled to learn this method from a friend. And it’s a fun way to get a little aggression out. 😂
Put the entire bulb of garlic into a canning jar, screw on the lid, and shake. In a few moments you’ll be able to pull out all the loose papery skin.
Then return the individual cloves to the jar and shake a couple more times. Pull out all the remaining paper, and proceed with your recipe.
This is kind of like playing Yahtzee. Shake, shake, shake. Roll it on the counter. Return to the jar and shake, shake, shake. You get the picture! Here’s to more fun in the kitchen!!!
Aioli is basically garlic and olive oil crushed in a mortar – in fact, the name “aioli” means “garlic oil”. Certain recipes include egg yolks and lemon juice, much like mayonnaise. This is my own little version (perversion?) of aioli.
For simplicity, put the peeled garlic cloves through a mincer or grate it. Add the thyme, oregano, salt, and pepper, and crush with the pestle. Add the lemon juice and olive oil, then rub all over the pork.
Let it sit for a couple hours before cooking.
Pour the broth (or water) into the pressure cooker, add the meat, seal up, and cook on high for 55 minutes. You may have to remove smaller pieces of meat and cook the larger chunks a few more minutes.
Remove meat from the pressure cooker, cover, and let sit for a few minutes before serving. It will be so tender that slicing will be challenging. But who cares if it looks pretty? As long as the taste is amazing.
Strain the broth, chill, and skim the fat off the top.
This broth can be used for gravy, poured over the meat as au jus, or for countless other things.
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Pork Shoulder Roast with Garlic and Herb Aioli for Pressure Cooker
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
Description
Perfectly seasoned, perfectly tender, perfectly moist — pressure cooker perfection.
Ingredients
- 4–5 pounds pork shoulder roast
- 1 bulb garlic, peeled
- 1 Tbsp thyme
- 1 Tbsp oregano
- 1 Tbsp kosher salt
- 1 tsp black pepper
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp olive oil
- 1/2 cup broth (or water)
Instructions
- Cut pork roast into large chunks, about 1 pound each
- Make the aioli by mincing (or grating) garlic and crush together with thyme, oregano, salt, and pepper. Then add the lemon juice and olive oil.
- Rub the aioli all over the pork pieces. Allow to sit for several hours.
- Pour the stock (or water) into pressure cooker, then add the pork. Seal pressure cooker and set for 55 minutes.
- Allow pressure to release and check for doneness. Depending on the size of pork chunks, you may need to return the meat to the cooker for another 5-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
