ezRecipe-Zee: Cooking Recipe: How to make Pork Shoulder With Prosciutto, Herbs In Pressure Cooker

Pork Shoulder With Prosciutto, Herbs In Pressure Cooker

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Date Added:	November 20, 2008
Calories:	125
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Pork, Copy Cat / Restaurant

Ingredients:

1                   pork shoulder - (abt 3 lbs)
                    excess fat removed
1     tablespoon    chopped fresh rosemary
1     tablespoon    chopped fresh sage
                    Salt
                    Freshly-ground black pepper
3     ounces        prosciutto
2     tablespoons   extra-virgin olive oil
1/2   cup           dry white wine
1/2   cup           chicken stock

Directions: one line for each direction. When saved the lines will be numbered.

Lay the pork flat on a work surface with the short side facing you. Sprinkle with half of the rosemary and sage, and season with salt and pepper. Lay the prosciutto on top, covering as much of the surface as possible. Starting at the side closest to you, roll the roast and tie with kitchen string at 1-inch intervals. Sprinkle the roast with the remaining rosemary and sage, and season with salt and pepper.
In a stovetop pressure cooker over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total, then add the wine and stock. Cover and cook according to the manufacturer's instructions. Release the pressure according to the manufacturer's instructions. Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before carving.
Skim the fat from the sauce, season with salt and pepper, and transfer to a sauceboat. Slice the meat and arrange on a warmed platter. Pass the sauce alongside.
This recipe yields 4 servings.
Comments: Also known as Boston butt, pork shoulder is one of the most flavorful cuts of pork. It is usually cooked slowly in liquid seasoned with herbs and other aromatics. In this recipe, we have trimmed the cooking time by using a pressure cooker. The meat will still emerge moist and exceptionally tender.

Notes:
Recipe from the Williams-Sonoma Kitchen

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 125

Calories from Fat 74.4%

Total Fat

Cholesterol

15mg

Sodium

843mg

Carbohydrate

Dietary Fiber

trace

Protein

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: November 20, 2008

* Williams-Sonoma at http://www.williams-sonoma.com