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6. Cooking Times & Sample Recipes
Pork Roast with Apple Gravy
Cooking time with pressure: 45 minutes
Serves 2
Cooking Instructions
1. Prepare the pork shoulder by seasoning both sides with salt and pepper.
2. Heat the olive oil in the cooker without the lid on and brown the pork for 4 minutes each side.
Add onion, rosemary, sage leaves, bay leaf, apple, stock and juice. Close the lid and set the
pressure cooker regulator to cooking position. Cook for 45 minutes. Allow the pressure to
naturally release once the cooking is done.
3. Open the lid, carefully remove the roast and keep the meat warm. Use a sieve to press and get
rid of all the solids and retain the liquid in a bowl for the gravy.
4. To make the gravy, heat the empty cooker pot with butter and mix in the flour. Cook until golden
brown while stirring for about 3 minutes. Add the liquid and white wine, simmer and whisk until
the gravy is consistent. Taste and season to your liking.
5. Shred the pork roast away from the bone and serve with roast potatoes and vegetables. Enjoy it
with apple gravy.
Ingredients
Olive oil for browning the meat
2.5 pound of pork shoulder on bone
1 teaspoon salt
½ teaspoon ground pepper
1 onion, sliced
1 sprig fresh rosemary
2 fresh sage leaves
1 bay leaf
1 large cooking apple,
core removed and sliced
250ml chicken/pork stock
200ml apple juice
40g of salted butter for the gravy
40g of plain flour for the gravy
2 tbsp. of white wine for the gravy
Roast potatoes, to serve
Boiled green beans or your favourite
vegetables, to serve
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