Craving a fall-apart tender pork roast but don’t have hours to spare? The Instant Pot is your secret weapon! This Rosemary Pork Shoulder recipe delivers a deeply flavorful, succulent meal that tastes like it slow-cooked all day, but it’s ready in under an hour. The combination of aromatic rosemary, pungent garlic, and tangy Dijon mustard creates a truly unforgettable main course perfect for any night of the week.
Ingredients
• 2 lbs (about 900g) pork shoulder roast
• 2 shallots, sliced
• 4 garlic cloves, crushed
• 3 tbsp (45 ml) olive oil
• 3 tbsp (45 ml) Dijon mustard
• Spices
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp (5g) salt
• ½ tsp freshly ground white pepper
Instructions
1. Directions
2. Pat the pork shoulder dry with paper towels and season generously on all sides with salt and pepper. Set aside.
3. In a round, oven-safe bowl that fits inside your Instant Pot, add the olive oil. Create an aromatic bed by layering the sliced shallots, crushed garlic, and fresh rosemary on the bottom of the bowl.
4. Place the seasoned pork shoulder directly on top of the aromatics. Brush the top and sides of the pork generously with Dijon mustard. Loosely cover the bowl with aluminum foil.
5. Place the trivet inside the Instant Pot’s inner pot and pour in one cup of water. Carefully lower the prepared bowl onto the trivet.
6. Secure the Instant Pot lid, turn the steam release handle to the “Sealing” position, and select the “Manual” or “Pressure Cook” button. Set the timer to 25 minutes on high pressure.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes before carefully turning the handle to “Venting” to release any remaining steam.
8. Using oven mitts, carefully remove the bowl from the pot. Let the pork rest for 5-10 minutes before slicing or shredding. Serve immediately.
Nutritional Information
• Per Serving: Calories 430 | Total Fats: 19g | Net Carbs: 2g | Protein: 60.2g | Fiber: 0.5g
Pro Tips
• Pro-Tips for Success
• For a richer flavor and color, use the ‘Sauté’ function on your Instant Pot to sear the pork shoulder on all sides in a little olive oil before placing it in the bowl.
• Don’t waste the drippings! After cooking, remove the pork and bowl. Whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the liquid in the pot on ‘Sauté’ mode to create a delicious gravy.
• Feel free to add other woody herbs like thyme or sage along with the rosemary for a more complex, aromatic flavor profile.
• Resting the meat is non-negotiable. Letting the pork rest for 5-10 minutes after cooking allows the juices to redistribute, guaranteeing a moist and tender result.
FAQ
Q: Can I use a different cut of pork for this recipe
A: Pork shoulder (or pork butt) is best for a fall-apart tender result due to its fat content. You could use a pork loin, but it’s much leaner and may become dry. If using loin, consider slightly reducing the cook time.
Q: Why is my Instant Pot pork shoulder tough
A: Toughness usually happens if you skip the natural pressure release. Allowing the pressure to release naturally for 10-15 minutes is crucial for the meat to become tender. Also, don’t forget to rest the pork for 5-10 minutes before slicing.
Q: What should I serve with this rosemary pork shoulder
A: This flavorful pork roast pairs perfectly with creamy mashed potatoes, roasted root vegetables, or a simple green salad. Use the pan drippings to make the delicious gravy mentioned in the pro-tips for a complete meal.
