Cranberry pork roast in the Instant Pot

Name: Cranberry pork roast in the Instant Pot Recipe
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 15
Ingredients: 4lb Pork Shoulder (pork butt picnic roast); 1 Tbs Aldi Minced Garlic (by MSTONYA610); 1.75 cup Ocean Spray Whole Berry Cranberry Sauce ( 1 can); 1 Tbsp Braggs Apple Cider Vinegar; 1 cup Apple Cidar (by LINDSAY_21) divided; 1 Tbs Dijon Mustard (Great Value) 1 Tbs Corn Starch

(1)

Minutes to Prepare: 5
Minutes to Cook: 60

Number of Servings: 15

Ingredients

4lb Pork Shoulder (pork butt, picnic roast) 1 Tbs Aldi Minced Garlic (by MSTONYA610) 1.75 cup Ocean Spray Whole Berry Cranberry Sauce ( 1 can)1 Tbsp Braggs Apple Cider Vinegar 1 cup Apple Cidar (by LINDSAY_21) divided1 Tbs Dijon Mustard (Great Value) 1 Tbs Corn Starch

Directions

Score fatty layer of pork roast. Place in Instant Pot. Throw 1 Tbs of minced garlic on top. Also salt and pepper. In small bowl mix can of whole berry cranberry sauce, half a cup of apple cidar, 1 Tbs of apple cidar vinegar, ! Tbs of dijon mustard until smooth. Slice up half a yellow onion. Layer on top. Pour the other half cup of cidar around the pork roast. Slowly pour the sauce mix on top. Close pot and make sure valve is in closed position. Hit manual and set for 50 minutes. Once the timer goes off let it naturally release it's pressure. May take up to 20 mins. Remove roast. Let rest while making the sauce thicker. You can do this with a cornstarch slurry and turning the pot to saute.

Serving Size: 15 servings of 4 oz each after bone removed

Number of Servings: 15

Recipe submitted by SparkPeople user LBOLLING2.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 444.2
Total Fat: 29.0 g
Cholesterol: 113.6 mg
Sodium: 114.0 mg
Total Carbs: 14.9 g
Dietary Fiber: 0.5 g
Protein: 28.4 g

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Member Reviews

PWILLOW1
This is awesome but a lot of calories for me. - 10/6/20
HEATHER527
I made this with a pork tenderloin roast instead of the pork shoulder. It was delicious the family loved it. - 8/20/17