Recipe: Pork Pot Roast with Apples (pressure cooker)

PORK POT ROAST WITH APPLES

1 (2 1/2 to 3 lb) pork shoulder roast
1 tsp caraway seed, crushed
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp cooking oil
1 medium onion, cut into wedges
1 cup water
3/4 cup apple cider (or 3/4 cup apple juice)
3 medium cooking apples, cut into wedges

Trim any visible fat from the meat. Set aside.

In a small mixing bowl combine caraway seed, salt, and black pepper. Rub over meat.

Heat oil in a 4-6 quart pressure cooker. Brown the meat in the open pressure cooker. Remove with slotted spoon and set aside.

Drain fat from the pan. Return the meat to the pressure cooker and add the onion, water, and apple cider or apple juice.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 45 minutes.

Allow pressure to come down naturally. Carefully remove lid. Transfer meat and onion to a serving platter, keeping warm.

Add apples to pressure cooker. Bring to boiling. Cover loosely (do not lock lid) and cook over medium heat about 5 minutes or till apples are crisp-tender. With a slotted spoon, remove apples to serving platter.

Makes 8 main-dish servings
Adapted from source: Better Homes and Gardens Pressure Cooker Cookbook