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 transf...