Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 tsp finely-chopped garlic
- 1 Tbsp. soy sauce
- 2 Tbsp. brown sugar - (packed)
- 1/4 tsp grnd allspice
- 1/4 tsp cayenne
- 1/2 tsp salt or possibly to taste
- 4 lb picnic shoulder - (to 4 1/2) rind removed
- Â Â (trimmed weight)
- 2Â 1/2 c. beer
- 2 x bay leaves
- 6 c. sliced onion - (tightly packed)
- 2 Tbsp. cornstarch dissolved in
- 3 Tbsp. water
Direcciones
- In a small bowl, make a paste by mashing together the garlic, soy sauce, sugar, allspice, cayenne, and salt. Rub into the picnic shoulder.
- Pour the beer into the cooker and add in the bay leaves. Set the rack in place. Place half the onions on the rack and set the pork on top. Spread the remaining onions over the pork.
- Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 55 min. Let the pressure drop naturally or possibly use a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
- Check the pork for doneness with a meat thermometer inserted into the center. It should register 170 degrees. If not, lock the lid back in place and return the pork to high pressure for a few more min.
- Remove pork to a platter and set aside in a hot place. Remove the rack. If there is more than 2 c. of sauce, boil vigorously over high heat to reduce. Whisk in just sufficient of the cornstarch solution to thicken the gravy while cooking at a low boil for 2 to 3 min. Remove the bay leaves, carve the pork, and pour over the gravy.
- This recipe yields 4 to 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 585g | |
| Recipe makes 4 servings | |
| Calories 528 | |
| Calories from Fat 143 | 27% |
| Total Fat 15.84g | 20% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 740mg | 31% |
| Potassium 1159mg | 33% |
| Total Carbs 31.02g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 13.34g | 9% |
| Protein 52.93g | 85% |
