Pork Shoulder With Sauerkraut - NuWave Nutri-Po 13Q Owner's Manual

Pork Shoulder with Sauerkraut

Ingredients:
6 pounds boneless pork butt, cut into 8
even chunks
salt and pepper to taste
8 tablespoons olive oil
½ pound smoked bacon, chopped
or diced
4 carrots, chopped
2 medium white onions, chopped
6 ribs celery, chopped
Directions:
1. Press "sear" button, set to 20 minutes, then press "start/stop" button.
2. Add oil to Pressure Cooker, season pork with salt and pepper, and sear pork for
about 6 minutes per side; set browned pork aside.
3. Add bacon to Pressure Cooker and cook until crispy, stirring occasionally.
4. Add carrots, onions, and celery to Pressure Cooker.
5. Add wine to Pressure Cooker to deglaze any bits stuck to bottom.
6. Add sauerkraut to pressure cooker and cook for 8 minutes, stirring occasionally.
7. Add all remaining ingredients to Pressure Cooker and return pork to Pressure
Cooker.
8. Close lid and lock in place.
9. Press "meat/stew" button, then set to 1 hour and 10 minutes and press "start/
stop" button.
10. Once finished, the Pressure Cooker will automatically go to the "warm" feature and
the pressure will release naturally.
11. Carefully remove lid and transfer pork and vegetables to serving tray, reserving
sauce in Pressure Cooker.
12. Press "sear" button, then press "start/stop" button to reduce sauce.
13. Pour sauce over pork and serve.
Tip: Use chicken stock in place of white wine.
Serves: 12
2 cups chardonnay wine
32 ounces sauerkraut
4 cups low sodium beef stock
6 garlic cloves, smashed
2 tablespoons apple sauce
4 apples, cored and chopped
4 teaspoons dried oregano
4 teaspoons fennel seed
2 teaspoons brown sugar
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Recipes