Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds) 3/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1 can (14-1/2 ounces) diced tomatoes, drained1 medium onion, chopped1 can (14-1/2 ounces) beef broth1/2 cup dry red wine3/4 cup stone-ground mustard6 garlic cloves, minced2 tablespoons honey2 tablespoons molasses1 teaspoon dried thyme2 tablespoons cornstarch2 tablespoons cold water
Preparation
Sprinkle roast with salt and pepper. Select saute and adjust for high heat in a 6-qt. electric pressure cooker; heat oil. Brown roast on all sides. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork.
Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 90 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer’s instructions.
Remove roast; cover and let stand for 15 minutes. Meanwhile, skim fat from cooking juices. Select saute and adjust for high heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Slice or shred pork and serve with sauce.
