Time: (1 hour, 45 minutes total time)
1.5-2.5 kg boneless pork shoulder blade roast
2tbsp. vegetable oil
1 C chicken broth
1tbsp. minced onion flakes
2 ind. size carton of unsweetened apple sauce (used separately)
1 tsp sage
½ apple, cored and sliced (this is optional)
2 tbsp. all-purpose flour
¾ C water
Turn pot on sauté or sear. Pour in oil. When oil is hot (about 3 minutes) brown pork on all sides. Turn off pot. Remove pork to a large plate. Pour chicken broth into pot slowly. Scrape up all bits from the bottom of the pot into the chicken stock. Add minced onion flakes and one of the containers of applesauce. Stir to combine. Add in the trivet and place the pork back in the pot on top of the trivet. Sprinkle the sage over the pork. Spoon the applesauce from the second cup over the pork and spread it around with the back of the spoon. If desired place apple slices over pork roast. Close and seal the pot. Use the “Beef” setting or high pressure for 85 minutes. Do a natural pressure release for at least 10 minutes.
Remove roast and let sit, covered with aluminum foil for 10 minutes. While roast is resting remove the trivet from pot. Turn the pot on to sauté/sear. Add flour to a small bowl and slowly add in the water, whisking as you add until no lumps remain. When the sauce mixture in your pot begins to boil slowly add in your flour water mixture, whisking constantly. This should thicken the sauce in your pot. If you still wish it to be thicker, create another flour water mixture until the consistency you wish is reached.
This is not a traditional roast to slice but instead better suited to pulling apart as it should be fall apart tender.