Rosemary Pork Shoulder
(Total Time: 40 MIN| Serves: 4)
2lbs pork shoulder roast
2 shallots, sliced
4 garlic cloves, crushed
3 tbsp olive oil
3 tbsp Dijon mustard
1 tsp salt
1 tbsp fresh rosemary, finely chopped
½ tsp white pepper, freshly ground
Rinse well the meat and sprinkle with salt and pepper. Set aside.
Take a round oven-safe bowl and coat with olive oil. Make a layer with shallots and sprinkle with garlic and fresh rosemary.
Place the meat on top and generously brush with Dijon mustard. Loosely cover with aluminum foil and set aside.
Plug in the instant pot and set the trivet in the inner pot. Pour in one cup of water and place the bowl on the trivet.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Set the timer for 25 minutes on high pressure.
When done, release the pressure naturally and open the lid. Remove the bowl from the pot and chill for a while.
Per Serving (Calories 430 | Total Fats: 19g | Net Carbs: 2g | Protein: 60.2g |Fiber: 0.5g)