5poundsboneless pork butt/shouldercut into 4 large chunks
2Tablespoonschopped, fresh Italian parsley
1Tablespoonchopped, fresh rosemary
¼teaspooncayenne pepperor more to taste
1teaspooncourse ground black pepper
1cupchicken stockor water
Mix the oil, rosemary, garlic, cayenne, parsley, salt and pepper together in a small bowl.
Rub the spice mixture all over the pork and place on a trivet inside your pressure cooker.
Pour 1 cup of chicken stock or water into the pot liner. Secure the lid and lock in place. Press the Pressure Cook/Manual button (or the Meat button if you prefer) and set the time for one hour (60 minutes) using the + or – buttons.
When the pressure cooker beeps, allow the pressure to release naturally, about 15 to 20 minutes.
Remove the lid and place the pork roast on a serving platter or cutting board and serve.
To make a simple pan gravy
Melt two Tablespoons of butter in a medium saucepan over LOW heat. Whisk in 2 Tablespoons of flour. Bring up to a simmer, and allow mixture to continue to barely simmer for 2 minutes until thick and smooth. (This will cook out the flour taste, but you don’t want it to boil). Pour in one cup of stock from the pressure cooker. Whisk together and heat until gravy starts to thicken. Do not boil gravy or it will break/separate.