For the pork: – 7- pound boneless pork shoulder – salt and freshly ground pepper – 1 teaspoon mild paprika – 2 cups packed fresh flat-leaf parsley leaves – ¼ cup fresh rosemary leaves – 2 tablespoons fresh thyme leaves – ¼ cup extra-virgin olive oil plus 1 Tablespoon – Salt and freshly ground pepper – 1 large onion , sliced – 2 cups broth (I used my own chicken broth) – 1 cup water – 1 cup white wine (optional)* For the gravy: – 5 Tbsp butter – 5 Tbsp all-purpose flour – 3 cups broth , plus the juices from the Instant Pot after the pork cooks – ½ cup mushrooms (I used porcini and regular mushrooms that were already cooked up) – Salt and Pepper , to taste
Cook time: 4 hour 30 min
Here are the basic steps for making gravy for Instant Pot pork roast: – Melt the butter in a saucepan. – Whisk flour into the melted butter, followed by the broth. – Bring the mixture to a boil, then simmer for a few minutes until thickened to your liking. – Stir in sauteed mushrooms, if using.
Tips for making Instant Pot pork roast Depending on the size of your pork shoulder roast, you may need to cut it in half to fit comfortably inside your Instant Pot. I had to cut mine in half this time, but that’s because I bought a 7-pound roast! If you’d prefer to omit the white wine from this recipe, you’re welcome to use additional water or broth in its place. However, if you do use white wine I recommend buying a bottle you’d happily drink. (You want to use the best quality ingredients!) Lastly, you should note that I added a little extra liquid to the Italian pork roast as I wanted to have more left over to add to my gravy.
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