Have you ever used a Pressure Cooker? Here's how to braise pork shoulder quicker

Recipe: Braised pork shoulder with carrots and potatoes

Pork shoulder is a delicious cut of meat, but it requires 2 1/2 - 3 hours of cooking in a slow oven. Unless, that is, you use a pressure cooker. Then it's about 45 minutes.

Some of us grew up with Moms who used pressure cookers, and we were warned to stay far away from them. The early pressure cookers were somewhat unstable and could blow up. I'm still a little scared, but new pressure cookers are foolproof. They are heavier, the tops lock onto them more securely and the valves that relieve just enough pressure to keep things in equilibrium are eons better than they used to be.

Pressure cookers cook fast by trapping steam so food cooks hotter. This is not only faster but also means fewer nutrients are lost, less energy is used, and everything tastes better. It's a great way to cook, and not only for meat. You can cook vegetables in a pressure cooker, you can cook pasta, you can even cook desserts. It's all about the length of time you cook it. Some foods take only a matter of a few minutes.

I have a stovetop pressure cooker, in fact it's the one pictured. I really like this cooker - it's easy to use. There are also electric pressure cookers, but they seem to have trouble after only a few uses. If you are thinking of buying one, I'd recommend the stovetop type. The one I have is a 10-quart size. If I had it to do over again, I would get a smaller one. I bought my son and daughter-in-law a 6-quart size and they say it's the perfect size for them. There are also 8-quart cookers, which would be a good compromise.


I'm experimenting with mine to learn how to use it best. Here's how I made some wonderful pork shoulder in one-third the time it usually takes. It was delicious!

Quicker Braised Pork Shoulder with Carrots and Potatoes

2 lbs pork shoulder, cut in 2-inch pieces and rubbed with:

• 2 teaspoons sea salt
• several grinds fresh black pepper
• 1/2 teaspoon oregano
• 1 teaspoon ground ancho chile

1 onion, peeled and cut in chunks
1 large carrot, peeled and cut in chunks
1 large or 2 medium potatoes, cut in large chunks or whole if medium size, peeled or not as you wish
1 teaspoon oregano
1 small dried chile, seeded and crumbled
4 cloves garlic, peeled
1/2 teaspoon salt
1-1/2 cup chicken broth

Put all the peeled and cut vegetables in the pressure cooker. Add the seasonings and the meat. Pour in chicken broth.

Lock the pressure cooker according to your product directions and turn the heat under it to High. When your pressure indicator comes up, turn the indicator to High Pressure if your cooker has two pressure levels. Many have only one, and in that case it's High Pressure by default. Once the pressure comes up, turn the heat down and start timing. Cook for 45 minutes.

Turn the heat off and turn your cooker indicator to release pressure. Be sure you read your product instruction the first time or two you use it. This stuff is important! When the pressure is released and your pressure indicator is down, you can open the cooker. Dinner's ready!

This dish is gluten free and was delicious with a fresh kale salad. Buon appetito!