Pork Pot Roast With Apples

Recipe Ingredients

1		Pork shoulder roast - (2 1/2 to 3 lbs)
1 teaspoon	5ml	Caraway seed - crushed
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2 tablespoons	30ml	Cooking oil
1 tablespoon	15ml	Onion - cut into wedges (medium)
1 cup	237ml	Water
3/4 cup	177ml	Apple cider or apple juice
3 cups	711ml	Cooking apples - cut into wedges (medium)

Recipe Instructions

Trim any visible fat from the meat. Set aside. In a small mixing bowl combine caraway seed, salt, and black pepper. Rub over meat.

In a 4- or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat until brown on all sides. Add more oil, if needed. Remove the meat and set aside. Drain off fat.

Place the rack in the pressure cooker. 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; keep warm.

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

This recipe yields 8 main-dish servings.

Nutritional facts per serving: calories 245; total fat 14g; saturated fat 4g; cholesterol 74mg; sodium 194mg; carbohydrate 11g; fiber 1g; protein 20g; vitamin A 0%; vitamin C 5%; calcium 1%; iron 9%.

Source:
Better Homes and Gardens at http://www.BHG.com

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