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Pressure Cooker Two Can Cola Pork Roast

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  • Pressure Cooker Two Can Cola Pork Roast

    I made this tonight and it was excellent!


    from Good Food Fast Cookbook by Bob Warden page 87

    2-3 pound pork loin, shoulder or butt
    2 cans regular cola (you know, the one in the red can) I used 24 oz, next time reduce to 20 oz.
    1 packet powdered onion soup mix
    2 Tbsp corn starch (I needed 3 Tbsp each to thicken the 24 oz)

    Place the roast and all ingredients except corn starch into pressure cooker and securely lock on the lid. Set the cooker to high and cook for 40 minutes. (I needed to cook it 55 minutes to get it tender. I did 40 minutes, 10 minute rest and then put it back under pressure for 15 minutes with additional 10 minute rest. )

    Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure and safely removing lid.

    Check roast for tenderness. If not fork tender, re-secure the lid and cook on high an additional 10 minutes, with 10 minute natural release.

    Remove roast to rest under tin foil as you thicken the gravy. To thicken gravy: set the cooker to high or “brown” with lid off until cooking juices are simmering. Mix corn starch with 2 Tbsp water and slowly add to simmering juices, stirring constantly, until thick. Carve the roast and serve with plenty of gravy.

    If you want a one pot meal, throw in your favorite vegetables when you remove the roast to rest. 5 minutes under high pressure is a pretty safe amount of time for quartered potatoes and large chunked carrots or celery.

    Charlene’s notes 6-28-2021: This was very good, I would definitely make it again.