home Forums Recipe Conversions Braised Pork Shoulder Arrabiata

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    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.

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