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Pork with Beer and Onions




Source of Recipe


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2 tsp finely minced garlic
1 tbsp soy sauce
2 tbsp brown sugar, packed
1/4 tsp ground allspice
1/4 tsp cayenne
1/2 tsp salt, or to taste
4 to 4 1/2 lbs picnic shoulder, rind removed (trimmed weight)
2 1/2 cups beer
2 bay leaves
6 cups tightly packed, sliced onion
2 tbsp cornstarch dissolved in 3 tbsp water

In a small bowl, make a paste by mashing together the garlic, soy
sauce, sugar, allspice, cayenne, and salt. Rub into the picnic
shoulder.

Pour the beer into the cooker and add the bay leaves. Set the rack
in place. Place half the onions on the rack and set the pork on
top. Spread the remaining onions over the pork.

Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 55 minutes.
Let the pressure drop naturally or use a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam
to escape.

Check the pork for doneness with a meat thermometer inserted into
the center. It should register 170 degrees. If not, lock the lid
back in place and return the pork to high pressure for a few more
minutes. Remove pork to a platter and set aside in a warm place.
Remove the rack. If there is more than 2 cups of sauce, boil
vigorously over high heat to reduce. Whisk in just enough of the
cornstarch solution to thicken the gravy while cooking at a low
boil for 2 to 3 minutes. Remove the bay leaves, carve the pork,
and pour over the gravy.