Pork shoulder party!

Making:

Pork shoulder steak with red onion sauce, roasted red skin potatoes & sugar snap peas

2 servings prepared

Here's what I have:

Vegetables:

24.1 oz Red skin potato

1 tsp Baking soda

1 tsp Salt

1 tsp Pepper

1 tbsp Garlic paste

15 oz Sugar snap peas

0.3 oz Butter

Salt/Pepper - to taste

Protein:

48.6 oz Pork shoulder

6.9 oz Red Onion

16 oz Beef broth

2 oz Worcestershire sauce

2 tbsp Brown sugar

Preparation:

The redskin potatoes were boiled first for 15 minutes and baking soda and salt. Next they were drained and the garlic paste salt and pepper were added. These were then placed in a oven on convection setting at 325 degrees for 15 minutes.

Using my instant pot the pork shoulder was combined with the beef broth, brown sugar and Worcestershire sauce. The pot was set for 30 minutes cook, 15 mins pressure release. Once the steak was finished it was removed and transferred to a small pan. It would be placed in the oven to broil for about 10 minutes. While the steak is broiling the pot was set to saute setting and the red onions were added the liquids in the pot were cooked until reduced into a sauce.

The sugar snap peas were steamed for a total of 10 minutes towards the end of cook time on the potatoes and pork.

The plate!

- Kris

Comments

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