Description
A savory pork stew served over rice made fast in the Instant Pot or low and slow in the Crockpot.
Ingredients
Scale
- 1 Tbsp bacon fat
- 1 cup diced onion
- 1 rib of celery, sliced
- 1/4 tsp oregano
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried rosemary leaves
- 1/2 cup chicken broth
- 20 ounces pork shoulder/blade, cut into cubes
- 1 tsp turmeric
- 1 tsp kosher salt
- 1 tsp pepper
- 1 (8 oz) can tomato sauce
- Pinch of sugar
- 2 carrots, peeled and cut into 1/2 inch pieces
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the bacon fat, diced onion and celery. Saute for 3 minutes. Stir in the oregano, thyme, basil and rosemary.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the pork. Sprinkle it with the turmeric, salt and pepper. Dump in the tomato sauce, sugar and carrots.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let pressure release naturally for 10 minutes and then move valve to venting. Remove the lid.
- Stir. Serve over rice.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the bacon fat, diced onion and celery. Saute for 3 minutes. Stir in the oregano, thyme, basil and rosemary. Transfer to the slow cooker.
- Add in the pork, broth, turmeric, salt, pepper, tomato sauce, sugar and carrots. Stir.
- Cover and cook on low for 4 hours, or until pork is tender.
- Stir. Serve over rice.
Notes
To make pot-in-pot rice: If you want to cook rice at the same time then fill a pan* that fits inside your Instant Pot with 1.5 cups of water and 1 cup of uncooked jasmine rice. Place a tall trivet* in the pot after step 3. Then Place the rice pan on top of the trivet. The rice will cook perfect at the same time as the pork.
- Category: Pork
- Method: Instant Pot