home › Forums › Recipe Conversions › Braised Pork Shoulder Arrabiata This topic contains 1 reply, has 2 voices, and was last updated by sandraws 1 year, 3 months ago. Viewing 1 post (of 1 total) Author Posts August 25, 2018 at 11:19 am #885991 sandrawsParticipant This recipe uses 2.5 lbs of pork shoulder cubed, onion, garlic. The onions, garlic & pork are sauteed first and then braised in the oven (1/2c red wine, 28oz crushed tomatoes). It is supposed to braise for about 2 hours until fork tender. So my questions: Is the liquid amount needed more or less than those in the recipe? If so, please tell me what you would change. And cooking time? I was thinking maybe 45 minutes at high pressure (Instant pot 6q Ultra) The meat will be served over polenta so I will want it to have some juiciness. Thanks in advance for your suggestions! This recipe sounds like a keeper and I’d love to convert it to IP cooking. Author Posts Viewing 1 post (of 1 total) You must be logged in to reply to this topic.