For this recipe, the meat is coated in an overnight marinade of brown sugar, fennel, sage and rosemary, and a slurry of orange and lemon juices whisked together with olive oil.
\nThe resulting braising liquid is a flavorful and fragrant concoction. Either serve as is or skim the fat from it and simmer the remaining liquid to reduce and enrich the flavors, for an au-jus-like result.<\/p>\n
Pork and marinade:<\/strong><\/p>\n For Instant Pot:<\/strong><\/p>\n In a large bowl, add the brown sugar, fennel, rosemary, sage, salt, garlic<\/strong> and onion powders, pepper,<\/strong> and the zest<\/strong> and juice<\/strong> of both the lemon<\/strong> and orange<\/strong> and whisk until combined. Whisk in 2 tablespoons of olive oil<\/strong> until combined. Add the pork pieces<\/strong> and turn them over a few times, making sure they are generously coated in the marinade.<\/strong> Cover the bowl and refrigerate for at least 2 hours and up to overnight.<\/p>\n Remove the pork<\/strong> from the marinade<\/strong> (reserve the marinade)<\/strong> and pat the meat<\/strong> dry.<\/p>\n You can brown the pork<\/strong> in either a skillet or the IP. I prefer the skillet as it does a faster, better job.<\/p>\n Brown the pork in a skillet: <\/strong>Working in batches, sear the pork<\/strong> until browned on all sides, about 3 minutes per side. Transfer the seared pork <\/strong>to a plate and set aside and repeat with the remaining pork.<\/strong><\/p>\n Brown the pork in Instant Pot:<\/strong> Set a 6-quart Instant Pot (IP)<\/strong> to SAUTE<\/strong>. Let the pot heat for 2 minutes, then add 1 tablespoon of oil.<\/strong> Working in batches, sear the pork<\/strong> until browned on all sides, about 3 minutes per side. Transfer the seared pork<\/strong> to a plate and set aside and repeat with the remaining pork.<\/strong><\/p>\n Pour off as much fat<\/strong> as possible from the skillet or Instant Pot. Add the remaining 1 tablespoon of oil,<\/strong> followed by the onion<\/strong> and cook, stirring, until softened and lightly browned, about 6 minutes.<\/p>\n Pressure cook the pork:<\/strong> Return (or add) the pork,<\/strong> along with any accumulated juices, to the IP<\/strong> and pour the cider<\/strong> and wine<\/strong> around the meat. Add the reserved marinade and cover. Make sure the steam valve is sealed. Select PRESSURE (HIGH)<\/strong> and set the timer to 1 hour 15 minutes. (It can take up to 10 minutes for the appliance to come to pressure before cooking begins.)<\/p>\n Let the pressure release naturally. Carefully uncover the IP<\/strong> and transfer the pork<\/strong> to a cutting board. Taste the cooking liquid<\/strong> and if it seems thin or weak, set the IP to SAUTE<\/strong> and simmer the liquid<\/strong> until it reduces slightly and the flavors concentrate, 10 to 15 minutes. Taste, and season with more salt<\/strong> and\/or pepper,<\/strong> if desired.<\/p>\n Transfer the pork<\/strong> to a platter and spoon some of the sauce<\/strong> around it. Alternatively, you can shred the pork<\/strong> using 2 forks or a knife and a fork. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6 to 8 Adapted from Washington Post For this recipe, the meat is coated in an overnight marinade of brown sugar, fennel, sage and rosemary, and a slurry of orange and lemon juices whisked together with olive oil. The resulting braising liquid is a flavorful and fragrant concoction. Either serve as is or skim the fat from it and simmer the remaining liquid to reduce and enrich the flavors, for an au-jus-like result. Pork and marinade: 1(3- to 4-lb)…<\/p>\n\n
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\nMarinate the pork:<\/strong> Thoroughly dry the pork,<\/strong> then poke the meat,<\/strong> avoiding the skin<\/strong> side, all over with a sharp paring knife. Stuff the garlic slices<\/strong> into the holes.<\/p>\n