Pressure Cooker Pork Roast

For use in 6 Qt. Pressure Cookers.

• 3 - 3½ lb. Pork shoulder roast
• 1 tsp. Caraway seed, crushed
• 1 tsp. Garlic powder
• ½ tsp. Salt
• ½ tsp. Pepper
• 2 tbsp. Vegetable oil
• 1 med. Onion, cut into wedges
• 1 cup Water
• ¾ cup apple cider or apple juice
• 3 med. Cooking apples, wedged

1. Mix crushed caraway, garlic, salt, and pepper; set aside. Trim fat from the roast and pat the roast dry. Rub mixed spices onto the roast.
2. Add vegetable oil to the cooking vessel and use “Brown” setting to brown all sides of the roast. Once browned, remove the meat and drain any grease.
3. Place the rack into the cooking vessel, place the roast onto the rack. Add the water, cider, and apple and onion
4. wedges. Securely close lid to locked position, set pressure limiting valve to “Airtight”. Follow basic directions for pressure cooking, and cook at high pressure for 45 minutes.