This flavor-packed, pork recipe combines sweet and savory for the perfect dinner option.
2 1/2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces
1 teaspoon paprika
3/4 teaspoon salt
5/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 tablespoon canola oil
1 large onion, cut into 8 wedges
2 cups water
2 tablespoons chopped fresh tarragon
1 1/2 pounds peeled sweet potatoes, cut into 2-inch pieces
1 pound Brussels sprouts, trimmed and halved
1/2 cup honey mustard
How to Make It
Pat pork dry with paper towels. Combine paprika, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and garlic in a small bowl. Sprinkle pork with spice mixture. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 2 teaspoons of the oil. Add pork to cooker; cook 8 minutes, browning on all sides. Remove pork from cooker.
Heat remaining oil in cooker; add onion, and cook, stirring constantly, 3 minutes or until lightly browned. Stir in 2 cups water, scraping inner pot to loosen browned bits. Place pork on top of onion; stir in tarragon. Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 32 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4). Remove pork, and set aside.
Add sweet potato and Brussels sprouts to onion mixture in cooker. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 4 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release (page 4).
Remove vegetables with a slotted spoon; place on a serving platter, and sprinkle with remaining 1/4 teaspoon salt. Do not toss.
Shred pork into bite-sized pieces; place on platter with vegetables. Sprinkle pork with remaining 1/8 teaspoon pepper. Serve pork and vegetables with honey mustard.
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