Pork Shoulder with Prosciutto and Herbs in an Electric Pressure Cooker
Prep Time:
8 minutes
Cook Time:
75 minutes
Servings:
6
Serves 6.
Also known as Boston butt, pork shoulder is one of the most flavorful cuts of pork. It is usually cooked slowly in liquid seasoned with herbs and other aromatics. In this recipe, we have trimmed the cooking time by using an electric pressure cooker. The meat will still emerge moist and exceptionally tender.
Ingredients:
- 1 pork shoulder, about 5 lb., butterflied,
excess fat removed - 1 Tbs. chopped fresh rosemary
- 1 Tbs. chopped fresh sage
- Salt and freshly ground pepper, to taste
- 1⁄4 lb. prosciutto, thinly sliced
- 1⁄4 cup extra-virgin olive oil
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken stock
Directions:
Lay the pork flat on a work surface with the short side facing you. Sprinkle with half of the rosemary and sage, and season with salt and pepper. Lay the prosciutto on top, covering as much of the surface as possible. Starting at the side closest to you, roll the roast and tie with kitchen string at 1-inch intervals. Sprinkle the roast with the remaining rosemary and sage, and season with salt and pepper.
Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total, then add the wine and stock. Cover, set the pressure to "high" and cook for 70 minutes. Release the pressure according to the manufacturer's instructions. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before carving.
Skim the fat from the sauce, season with salt and pepper, and transfer to a sauceboat. Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total, then add the wine and stock. Cover, set the pressure to "high" and cook for 70 minutes. Release the pressure according to the manufacturer's instructions. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before carving.
Skim the fat from the sauce, season with salt and pepper, and transfer to a sauceboat. Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
Serves 6.
Williams-Sonoma Kitchen.