1 hr DURATION
45 min COOK TIME
15 min PREP TIME
6 servings SERVINGS
Ingredients
- 1 (3-pound) pork butt roast
- Salt and freshly ground black pepper, to taste
- 1 (16-ounce) can sweetened whole cranberries
- 1 medium onion, peeled and diced
- 1/4 cup orange marmalade
- 1/2 cup orange juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 large sweet potatoes, peeled and quartered
- Optional: 1 tablespoon cornstarch; 2 tablespoons cold water
Directions
- 1. Place the pork, fat side down, in the pressure cooker. Salt and pepper to taste. Combine the cranberries, onion, marmalade, orange juice, cinnamon, and cloves in a large measuring cup; stir to mix and then pour over the pork roast.
2. Arrange the sweet potatoes around the meat. Lock the lid into place and bring to low pressure; maintain pressure for 45 minutes. Remove from heat and allow pressure to release naturally.
3. To serve with a thickened sauce, transfer the meat and sweet potatoes to a serving platter. Cover and keep warm. Skim any fat off of the pan juices, making sure you have 2 cups of juice remaining in the cooker.
4. Return the pressure cooker to medium heat. Combine the cornstarch with the water. Whisk into the liquid in the pressure cooker; simmer and stir for 2 minutes, or when the cornstarch flavor has cooked out of the sauce and it is thickened and bubbly.More from The New Pressure Cooker Cookbook:
Lemon Cheesecake Recipe
Excerpted from The New Pressure Cooker Cookbook by Adams Media. Copyright © 2016 F+W Media, Inc. Used by permission of the publisher. All rights reserved. Buy this book form our store: The New Pressure Cooker Cookbook.