INGREDIENTS
2,8 lb pork shoulder picnic roast
1 medium onion
1 tbsp season salt
1 tbsp oil
1 tsp thyme
1 tsp cayenne pepper
INSTRUCTIONS
I will slice 1 medium onion.
2,8 lb pork shoulder picnic roast
I will dry it
cut the skin
and season with season salt 1 tbsp each side.
Instant pot press sauté on hi
add 1 tbsp of oil
then I add 1 sliced onion
+ 1 tbsp of garlic powder
+ 1,5 cup of vegetable broth.
I put pork on trivet and inside the pot add
1 tsp of thyme
+ 1 tsp of cayenne pepper
close the lid.
Press pressure cook on hi for 60 minutes,
then 10 minutes of natural release
and then quick release. Open the lid
take out pork and put it on a plate,
press cancel
then sauté on hi
and add cornstarch slurry ( 3 tbsp of cornstarch + 3 tbsp of cold water) to make sauce thicker.
Press cancel
take liquid out in to a bowl,
put pot back
and add pork.
Close with air fryer lid.
Press air fry at 400F for 6 minutes.
When finish take pork out and eat with rice.
