Pork Ragu (Pressure Cooker)

Although this recipe involves numerous steps, the end result is rewarding. It pairs well with spaghetti squash, as shown, or can be served over polenta or pasta.

Soak:

1/2 oz dried porcini mushrooms

1 cup hot water

Combine:

2 TBS flour

1 TBS Italian seasoning

1 tsp Kosher salt

1/2 tsp black pepper

1 boneless pork shoulder roast (2 1/2 lbs), trimmed and cut into large chunks

Preheat:

2TBS olive oil

Add:

1 TBS olive oil

1 1/4 cups diced onion

1/2 cup shredded carrot

2 TBS tomato paste

1 TBS minced fresh sage (I did not use)

1 TBS minced fresh rosemary (I did not use)

2 dried bay leaves

1 TBS minced fresh garlic

1/2 tsp red pepper flakes

Deglaze:

1/2 cup dry red wine

2 TBS red wine vinegar

1 can (28 oz) whole tomatoes, chopped and drained

1/2 cup low-sodium chicken broth

Soak procini mushrooms in hot water for 30 minutes; strain, reserve 1/2 cup liquid, and chop.

Combine flour, Italian seasoning, salt and pepper in a bowl; add pork and toss to coat, reserve any residual flour mixture.

Preheat Instant Pot on "Saute" setting and "More" temperature; add 2 TBS oil.

Brown pork in 2 batches, on all sides, then transfer to a plate.

Add 1 TBS oil to the pot, then add porcini mushrooms, onions, carrot, tomato paste, sage, rosemary, bay leaves, garlic and pepper flakes; saute until onions soften, about 3 minutes.  Sprinkle any remaining flour mixture over the vegetables; cook 1 minute.

Deglaze the pot with wine and vinegar, scraping up any brown bits.  Stir in tomatoes, broth and porcini mushroom liquid, then return pork to the pot.  Close lid, lock pot and select "Manual" (or "Pressure Cook") setting and set for 40 minutes.

Pressure cook the ragu until time is up, then quick release and open pot.  Transfer pork to a cutting board; shred with two forks then return to the pot and stir into ragu.  Stir an additional 1 TBS of sage and 1 TBS of rosemary into the ragu; season with salt and black pepper. 

Serve ragu over spaghetti squash, pasta or polenta. (see this blog for Parmigiano-Reggiano Polenta recipe)

Serves 6

Source:  kitchenwithaloha.com

Kimberly