What pairs well with pork? Apples! What “goes” with apples? White wine! What makes a lovely Sunday dinner? Roast pork with apples and wine, all cooked under the high pressure of an Instant Pot. An original recipe for you:
Hey look — Kevin made another video recipe, and it only partially sucks! (Scroll down for notes and the printable recipe.)
Thanks for watching!
And now, a few notes:
Apples are an important flavoring component in this recipe. I used the ‘Empire’ variety, but you might prefer other apple-ish apples like ‘Gala,’ ‘Fuji,’ or good ole ‘Golden Delicious.’
Hate cabbage? Omit it from the recipe. Love cabbage? Use it.
As mentioned in the video, apples and onions thicken the gravy. You won’t need flour or cornstarch. And, also mentioned in the video, the gravy so un-frickin’-believably delicious that you’ll want to sip it from a mug.
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And here’s the printable:
This roast pork dinner checks all the right boxes for me: easy, inexpensive, and outrageously delicious. The pork is cooked with apples, onions, and white wine in the Instant Pot.
Ingredients
- 4 lb pork shoulder roast*
- 1/2 tablespoon kosher salt (or more, to taste)
- Grinds of black pepper
- 1 teaspoon dried thyme leaves
- 2 tablespoons vegetable oil
- 1 1/2 cups Sauvignon Blanc
- 1 large onion, roughly chopped
- 3 crisp, juicy apples (‘Empire,’ Braeburn,’ etc.) cut into wedges
- Optional: 1 medium head ‘Savoy’ cabbage, shredded
Instructions
- Pat the roast dry with paper towels. Then season the roast with the salt, pepper, and thyme. Tip the oil into the instant pot, and press the “sauté” button. When the oil is hot, sear the pork until richly-browned – about 5 minutes per side. Remove the pork to a plate.
- Tip the wine into the hot pot. When the wine begins to simmer, use a heat-proof spatula to scrape up the bits of pork that have stuck to the bottom of the pot. Press the “cancel” button.
- Insert the trivet that came with the Instant Pot. Put the pork on the trivet, and add the onion and apples. Secure the lid, and turn the venting valve to the “sealing” position. Then press the “pressure cook” button, and adjust the time for 1 hour.
- After the pork has pressure cooked for 1 hour, allow the steam to escape naturally for 10 minutes. Then adjust the venting valve to the “venting” position, and let the remaining steam escape until you can open the lid. Transfer the pork to a serving platter, and cover loosely with aluminum foil.
- Making the gravy: Use a stick blender to puree the apples and onions into the winey liquid in the pot. If you wish to add the optional cabbage, ladle or pour all but 1 cup or so of the gravy into a gravy boat or bowl. Otherwise, remove all of the gravy to boat or bowl.
- The optional shredded cabbage: Press the “sauté” button. Stir the cabbage into the reserved gravy until the cabbage turns tender-crip – about 5 minutes.
- Serving: Cut the roast into chunks, and discard the bone. Arrange the meat and cabbage on the serving platter, and top the meat with a blanket of gravy. If desired, garnish the gravy-covered meat with fresh sprigs of thyme.
*NOTE: For a more tender roast, i.e., one that is suitable for pulled pork, cut the roast in half before browning/pressure cooking.
Jane says
This looks really good Kevin! I will have to give it a try. I just love my Instant Pot and use it several times per week. This week alone I used it to make homemade spaghetti sauce, cooked rice as an ingredient for a casserole & Italian Sausages for subs.
Looking forward to your next recipe.
Kevin Lee Jacobs says
Hi Jane – Thanks for watching the video!
Patti Panuccio says
Thank you for another wonderful recipe and the great instapot instructions.
anita says
Lovely $1 gravy boat.
A couple of stupid questions:
1. Can this be done with a stove top pressure cooker? Cooking and pressure-releasing for the same amount of time?
2. This is gluten-free, yes? (I’m not GF, but a good friend is.)
Yvonne says
Hello Kevin, Thanks for the Mother’s Day wishes. Here in Central NJ it’s raining and 47 degrees. Good day to cozy up with a good book and a nice cup of homemade soup which I plan to do after video chatting with my adult children who live out of state and abroad.
Thanks for your recipes and garden tips. I’m trying some of them on my boxwood, fingers crossed. Best, Y.
Kevin Lee Jacobs says
Hi Anita – Gluten-free, yes. This recipe (plus all other Instant Pot recipes) can be accomplished in a stove top pressure cooker. Alas, since I don’t own a stove top cooker, I can’t advise on pressure-release time.
Danella on the Canadian west coast says
Oh, sound delicious! Love all your recipes…and love your sense of humour! Have a great day!
Lynn says
This sounds delicious. I have a stove top pressure cooker (had an instant pot but I find the old fashioned way better) and will try it in that. Cheers
Mj Stafford says
I only have a crock pot. Do you think it would be okay for this recipe?
Kevin Lee Jacobs says
Hi Mj – I suspect you could accomplish this recipe in a crock pot. Alas, having not tried it myself, I can not offer any timing tips for you. Good luck!
Patricia says
this looks Soooo Delicious Kevin!
I know what I’m making for dinner tonight!
thanks for your great recipes and ‘happy’ videos! 🙂
Maxine Thomas says
I have everything ready to prepare this recipe, including Empire apples purchased at my farmers market here in Florida. That happened by accident and price. At that time I did not know what type of apples you used. I am sure it will be as super as it sounds. My roast is 5 lbs. I wonder if I should cook it longer?
Cissy says
Five Stars! This was quick, easy, delicious – and you’re not kidding about the gravy. So nice to be able to prepare and serve a roast on a work/week night. I followed the recipe exactly, just skipped the cabbage. Instead, boiled up some new potatoes, gave them a rough smash and served it all with that gravy! Thank you again, Kevin. 🙂
Kevin Lee Jacobs says
Hi Cissy – So glad this dinner worked out for you, and that you took the time to tell me so!