This is a recipe from Cailee Eats which we’ve modified for the pressure cooker.

I’ve also separated out the mashed potato recipe since it is great on its own in addition to being a side for this meal. We also made some mac and cheese with this recipe to be a little extra.

Don’t try to rush this recipe. It’s already shorter than doing it in a dutch oven and you want the pork nice and tender. If your meat isn’t completely thawed you may need to add more time.

Summary

  • Cook Time: 120 minutes
  • Servings: 8

Ingredients

  • 2 1/2-3 lbs pork butt (shoulder)
  • salt
  • pepper
  • 1 medium diced onions
  • 4 cloves minced garlic
  • 2 cups apple cider
  • 1 cup chicken broth
  • 1/4 cup apple cider vinegar
  • 2 Tbsp brown sugar
  • 2 Tbsp Dijon mustard
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 sprigs fresh thyme
  • 2 cups chopped Brussels sprouts
  • 4 chopped carrots
  • 1 small red onion, chopped into large pieces
  • 2 cups cubed butternut squash
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 3 Tbsp maple syrup
  • 2 Tbsp olive oil

Directions

  1. Turn the pressure cooker to saute on high and heat a little olive oil.
  2. Generously season pork butt (shoulder): 2 1/2-3 lbs with salt and pepper on all sides.
  3. Add the pork to the pot and sear each side for 2-3 minutes
  4. Remove the pork from the pot
  5. Add diced onions: 1 medium and a splash of apple cider and saute for 2-3 minutes until the onions are soft, scraping up the pork bits from the pan.
  6. Just before the onions are done, add minced garlic: 4 cloves and saute for a minute.
  7. Return the pork back to the pot and turn off the heat till the liquids are added.
  8. In a large bowl, mix apple cider: 2 cups, chicken broth: 1 cup, apple cider vinegar: 1/4 cup, brown sugar: 2 Tbsp, Dijon mustard: 2 Tbsp, smoked paprika: 2 tsp, onion powder: 1 tsp, ground cinnamon: 1/2 tsp, ground nutmeg: 1/4 tsp, salt, and pepper.
  9. Add the broth to the pot with fresh thyme: 2 sprigs, cover, and cook on high for 1 1/2 hours
  10. Prep the sides, but you can leave the cooking to when the meat is resting.
  11. When the time is up, leave the meat to depressurize naturally (and keep cooking) and start working on the sides.
  12. Place your desired veggies, such as chopped Brussels sprouts: 2 cups, chopped carrots: 4, red onion, chopped into large pieces: 1 small, and cubed butternut squash: 2 cups on a large baking sheet.
  13. Mix together rosemary: 1 tsp, thyme: 1 tsp, garlic powder: 1 tsp, maple syrup: 3 Tbsp, salt, pepper, and olive oil: 2 Tbsp in a small bowl before pouring the mixture over the veggies and mixing.
  14. Bake the veggies for about 30 minutes until tender and starting to crisp.
  15. Before serving, shred the meat and remove any excess fat. Serve with a spoonful of broth for extra flavor.