Pork Shoulder With Sauerkraut - NuWave Nutri-Pot 13Q Owner's Manual & Complete Recipe Book

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", set to 20 minutes, and press "start/stop".
2. Add oil to cooker, season pork with salt and pepper, and place pork in.
Sear for about 6 minutes per side; set browned pork aside.
3. Add bacon and cook until crispy, stirring occasionally.
4. Add carrots, onions, and celery to Pressure Cooker.
5. Pour wine to deglaze any bits stuck to bottom.
6. Add sauerkraut and cook for 8 minutes, stirring occasionally.
7. Add all remaining Ingredients. Return pork to Pressure Cooker.
8. Close lid and lock.
9. Press "meat/stew", set for 1 hour and 10 minutes, and press "start/stop".
10. When done, the pressure cooker will automatically go to the "warm"
feature and the pressure will release naturally. Turn the Pressure Release
Switch to "Release" until all pressure is released.
11. Carefully remove lid and transfer pork and vegetables to a serving tray,
reserving sauce in pressure cooker.
12. Press "sear" and then press "start/stop" to reduce sauce.
13. Pour sauce over pork and serve.
Tip: Use chicken stock in place of white wine.
42
Recipes
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, chopped
4 teaspoons dried oregano
4 teaspoons fennel seed
2 teaspoons brown sugar