2poundpork shoulder (also called pork butt or Boston Butt)trimmed
1-2 Tablespoonsolive oil
1teaspoon chopped fresh rosemaryplus 2 small sprigs
½teaspoondried thyme
1teaspoonKosher salt
½teaspoonfresh ground black pepper
1mediumonionchopped
2mediumcelery stalksrough chopped
2clovesgarlicminced
2cups chicken stock
2poundsbaby potatoes
3large carrotspeeled and chopped
¼cupwater
2Tablespoonscorn starch
Instructions
Trim off any large pieces of fat or gristle then season the pork with 1 teaspoon of chopped rosemary, ½ teaspoon of dried thyme, salt, and pepper.
Set your Instant Pot to saute mode and allow it to preheat. Add 1 tablespoon of oil, then add the pork and sear for 2-3 minutes per side until well browned. Remove the pork and set aside.
Add more oil to the pot if needed, then add in the onions and celery. Cook for 3-4 minutes, stirring occasionally, until softened. Turn off the pot and add the garlic and cook for about 1 minute, stirring constantly to avoid burning.
Pour in the chicken stock and use a wooden spoon to scrape up any brown bits from the bottom of your pot. Add the pork roast back to the Instant Pot along with the rosemary sprigs. Lock the lid and cook on high pressure for 40 minutes. Quick vent the pressure until the float valve drops before removing the lid.
Add in the potatoes and carrots alongside the pork and cook on high pressure for 4 minutes, then quick vent the pressure. Transfer the pork roast to a cutting board and tent loosely with foil.
Pour the vegetables and cooking liquids into a large bowl or container. Then strain the liquid back into the pot with a fine mesh strainer. Reserve the vegetables in the bowl and cover with a lid or foil to keep warm while making the gravy.
Set the Instant Pot to saute. Combine ¼ cup of water and 2 tablespoons of cornstarch to make a slurry, then stir the mixture into the cooking liquids and bring to a simmer. Cook for 3-4 minutes, stirring occasionally, until the gravy thickens then turn off the pot. Season with additional salt and pepper to taste. Rough chop the roasted pork and spoon the sauce over top then serve with the vegetables.
Notes
Store leftovers in an airtight container and refrigerate for 3 to 4 days.Reheat in the microwave until warmed through. For larger servings reheat the meat and veggies in a 325°F oven and the gravy in a small pot over medium heat.