Yes, you *could* make this pork roast in an InstaPot. But since prep time is the same either way, why not start it earlier in the day, and let the pork slow-braise in the oven all afternoon for that deep, earthy, super moist, incomparable flavor?
Don’t get me wrong, I love my InstaPot, especially when I don’t have time to let something cook all day. Let your schedule choose what’s best for you!
This recipe uses pears, because they were in season and looked scrumptious. According to Dr. Siebecker’s ingredient guide, pears are legal, but on the “high end” of the scale. If you’re in the early stages of your gut healing process, you may wish to substitute a green column-safe fruit like grapes, oranges, papaya, or pineapple. However, you could go ahead and cook with them to extract their lovely flavor with minimal risk, and just give them to the non-SIBO person at the table.
Ingredients (serves 2-4 depending on your hunger and leftover preferences):
One 3-4 pound pork shoulder roast, bone in, cut in half if necessary to fit your pan
1/2 teaspoon kosher salt
1 TBL canola oil
1 tablespoon fresh ginger, minced
1 tablespoon fresh turmeric root, minced
1/2 cup fresh fennel, diced (fronds included if you have them)
2 large carrots, cut into 1″ chunks
5 leaves of fresh sage, minced, or 1 teaspoon of dried sage
1 quart chicken broth
1/2 cup white wine (I used the chardonnay we had left over in the fridge)
2 pears, cut into 1-1/2″ chunks
- Season the pork roast on all sides with kosher salt.
- Preheat your oven to 300°F.
- Heat a large dutch oven or cast iron pot (with a lid) over medium-high heat on the stove.
- When the pan is hot, add oil, and when it starts to shimmer, add the pork roast and brown until all sides turn a nice deep golden brown color.
- Remove the pork roast and reserve; pour out excess fat from the pan, retaining roughly 1 tablespoon in the pan.
- Add ginger, turmeric, and fennel to the pan with a sprinkling of kosher salt to draw out the moisture, stir and cook for roughly 4-5 minutes until the vegetables start to caramelize.
- Add carrots and sage and stir regularly for another 3-4 minutes until the carrots start to caramelize.
- Return the pork to the pot on top of the vegetables; add the chicken broth, white wine, and sage. Cover the pot and place into the oven. My pork went into the oven at 12:30 in the afternoon, for a 6pm dinner.
- About 2 hours before you’re ready to eat, add the pears, and return the covered pot to the oven.
- Serve with mashed rutabagas (a perfect thing to soak up all those amazing cooking juices and softened vegetables) and steamed green beans… or whatever vegetable you prefer.