Four Ingredient Pork Roast In The Electric Pressure Cooker

Pork Roast In The Electric Pressure Cooker

I came up with this recipe when all I could find was fancy recipes for a pork roast and all I wanted was a simple recipe to let a good quality pork roast speak for itself.











1 tablespoon bacon grease
2 lb. pork roast
1 tablespoon Chef's Essence or Emeril's Essence more or less to taste
3 cups Homemade Pork Stock more or less depending on what you have



1. Heat the bacon grease in an iron skillet and brown on all sides. Let cool

2. Pour the pork stock into the bottom of the pressure cooker and place the rack that came with it in the pot.

3. Place the roast on the rack

4. Sprinkle the Chef's Essence all over the top of the pork roast.

5. Lock the pressure cooker lid into place.

6.  Set the timer for 1 hour

7. Let the pressure return to normal naturally

8. Use the leftover pork stock for a wonderful gravy

9. Pairs well with real mashed potatoes and carrots.

BBQ Pulled Pork (Electric Pressure Cooker)

BBQ Pulled Pork Using An Electric Pressure Cooker

This is a recipe that will take all afternoon but it's worth the work.  Serve it for something special like Sunday dinner.

4-5 lb pork roast

1 -2 bottles Sweet Baby Ray's BBQ sauce

1 T. dried garlic flakes

2 T. dried onion flakes

1 T Chef's Essence or sea salt

2 1/2 c pork stock

1. Light a charcoal grill and and coat the roast with a little of the Sweet Baby Ray's.

2. Set aside the sauce. 

3.  Brown on all sides.  It's not going to be cooked all the way through, it's just to brown it and to get the grill taste into it.

4. Put the stock in the pressure cooker and place the roast on the rack that should have some with your electric pressure cooker.        
5. Sprinkle the top of the roast with the garlic, onion and Chef's Essence. 

6.  Lock the lid in place and cook for 1 hour to and hour and a half depending on how tender you like your meat.  I cooked it for an hour and I thought the meat could be more tender so I will cook it for and hour and a half the next time. 

7.  Let the pressure come down naturally (this will take at least 30 minutes).  
8. Let the meat rest under a foil tent for a half hour to let the juices redistribute.  
9. Place the left over pork stock in a sauce pan with remainder of one Sweet Baby Ray's bottle.  Cook until thickened.
10. Shred your meat. 
11.  Add the pork stock and Sweet Baby Ray's mixture.  Taste and add more Sweet Baby Ray's if necessary   
12. We like these on a sesame seed bun with an extra squirt of Sweet Baby Ray's. 
13. I serve it with coleslaw and and oven fries.  Yummy!

How To make Pork Stock (Pressure Cooker)

Pork Stock In An Electric Pressure Cooker

You may wonder why make pork stock when chicken stock is so similar.  Because it's freeking awesome and it tastes like a liquid pork roast that's why!  I use this in my BBQ pulled pork but you can use it in soups, collard greens, beans, rice and gravy as well.

2 and 1/2 lbs pork neck bones, rib bones or any pork bone from a roast.

1 small can tomato paste

1 large chopped onion

1 c. carrots

1 c. chopped celery

seasoned salt or  Chef's Essence

1 c. wine you would drink

10 -12 c. water

1 T. sea salt

1/4 c. chicken stock base

1 T parsley

1 T thyme

2-3 bay leaves.

1. Preheat oven to 450 degrees.  
2. Place bones in a shallow roasting pan and brush with the tomato paste.  
3. Add the veggies and sprinkle a tablespoon or two of  Chef's Essence on the veggies and bones depending on taste..
4. Place in the oven and  roast for 1 1/2  hours. 
5. Remove the pan from the oven and deglaze it with the wine.  
6. Add bones, veggies, wine mixture and water to your pressure cooker. 
7. Lock the lid in place and set the pressure at 15 psi for 60 minutes  (if you don't have a pressure cooker this step will take about 4 hours).  
8. When done cooking, let the pressure fall to normal naturally (this will take about 30 minutes).  
9. Open lid, removed bones and veggies.  Place in refrigerator overnight to let the fat rise to the top and to make it less fatty.                       10. I promise you, this is worth the fuss.  
11. Whatever you do, don't throw away the meat on the  bones, it's extremely tender and tasty.  My husband made a lovely sandwich from it with Sweet Baby Rays BBQ sauce.