Asado de cerdo fácil (en olla de cocción lenta o Instant Pot)

Ingredientes

• 3 1/2–4 pounds boneless pork shoulder or Boston butt
• 2 1/4 teaspoons kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder (omit if using garlic-infused oil)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne (optional, for depth)
• 1 tablespoon extra virgin olive oil or garlic-infused olive oil
• 1 cup chicken bone broth (homemade or store-bought)
• 2 pounds medium red potatoes, scrubbed; leave whole for Instant Pot, cut into 1 1/2-inch pieces for slow cooker
• 3/4 cup almond milk (or milk of choice)
• 3 tablespoons unsalted butter or ghee
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder (or 1 tablespoon garlic-infused oil)
• 1 tablespoon tapioca flour
• 1 tablespoon cold water
• or 1/2 teaspoon xanthan gum

Preparación

1. 1

   --- Instant Pot Instructions ---

2. 2

   Prepare Pork Shoulder: Dry roast with paper towels and trim excess fat from around the edges (a paring knife works well).

3. 3

   Prepare the Dry Rub: Hit the "Sauté" button on the Instant Pot. While the pot heats up, combine the dry rub ingredients in a large bowl and rub evenly over the trimmed pork shoulder.

4. 4

   Sear the Pork: Once the Instant Pot is hot, add olive oil, and sear pork 3 minutes per side until golden brown. Remove the roast back to the large bowl.

5. 5

   Deglaze the Pot: Hit "Cancel" on the Instant Pot. Slowly pour the chicken broth into the pot and scrape up browned bits with a silicone spatula.

6. 6

   Add Potatoes (Optional) and Roast: Place optional potatoes in the bottom of the pot, set a trivet on top, and place pork roast over the trivet. If not using potatoes, place the roast on top of the trivet over the broth. Scrape any juices on the plate into the pot with a spatula (leave no flavor behind!).

7. 7

   Pressure Cook: Close the lid, ensuring the roast is not blocking the release valve. Set the valve to "Sealing," and cook on High Pressure for 60-70 minutes (if your roast is on the larger side, aim for 70 minutes). Allow natural release for 15 minutes, then quick release remaining pressure. Open lid.

8. 8

   Check the Temperature: Using an instant read thermometer, check the temperature of the thickest part of the roast. The roast will be safe to eat at 145°F (63°C) per USDA cooking guidelines, but for tender, sliceable pork shoulder, aim for 180–190°F (82–88°C).

9. 9

   Rest the Roast: Using tongs, remove roast to a platter and let rest 5 minutes before slicing (resting = juicy pork—don’t skip it unless you enjoy dry regret).

10. 10

    Make the Mashed Potatoes (Optional): Using a slotted spoon, remove potatoes to a large bowl. Mash with milk, butter, salt, pepper, and garlic powder (or garlic-infused oil) to desired consistency. Taste and adjust seasonings if needed.

11. 11

    Make the Gravy (Optional): Using a dinner spoon to skim or a fat separator (which makes things infinitely easier and far less greasy), remove fat from the liquid in the pot. In a small measuring cup or bowl, whisk together tapioca flour and cold water to make a slurry. Hit "Sauté" and bring the liquid to a gentle boil. Pour in slurry while whisking constantly and cook 1–2 minutes until thickened, mixing and adding more slurry if needed. Or, simply sprinkle xanthan gum over the bubbling juices while whisking constantly until thickened, adding more if needed (a little goes a long way). Hit "Cancel," and once cool enough, taste and adjust seasoning if needed.

12. 12

    Serve pork roast on its own with your favorite sides or over mashed potatoes and topped with gravy or cranberry chutney. Fair warning: people may go back for seconds. Or thirds.

13. 13

    Prepare Pork Shoulder: Dry roast with paper towels and trim excess fat from around the edges (a paring knife works well).

14. 14

    Prepare the Dry Rub: Place a large skillet (cast iron works well) over medium heat on the stovetop. While the skillet heats up, combine the dry rub ingredients in a large bowl and rub evenly over the trimmed pork shoulder.

15. 15

    Sear the Pork: Once the skillet is hot, add olive oil and swirl to coat. Sear pork 3 minutes per side until golden brown. Transfer roast back to the large bowl.

16. 16

    Deglaze the Skillet: Pour 1 cup chicken broth into the skillet and scrape up browned bits. Transfer skillet contents to the slow cooker and place pork and any juices on the plate in the slow cooker (leave no flavor behind!).

17. 17

    Add Potatoes (Optional): If using a 6-quart or larger slow cooker, tuck chopped potatoes under and around the roast.

18. 18

    Slow Cook: Cover and cook 5 hours on LOW (high heat is not recommended unless you enjoy uneven texture). The roast will be safe to eat at 145°F (63°C) per USDA cooking guidelines when checked with an instant read thermometer, but for tender, sliceable pork shoulder, aim for 180–190°F (82–88°C).

19. 19

    Rest the Roast: Remove roast and potatoes to a platter and let rest 5 minutes before slicing.

20. 20

    Make the Mashed Potatoes (Optional): Using a slotted spoon, transfer potatoes to a large bowl and mash cooked potatoes with milk, butter, salt, pepper, and garlic powder (or garlic-infused oil) to desired consistency. Taste and adjust seasoning if needed.

21. 21

    Make the Gravy (Optional): Skim fat from cooking liquid using a dinner spoon or fat separator and strain through a fine mesh sieve into a small saucepan over medium high heat on the stovetop. In a small measuring cup or bowl, whisk together tapioca flour and cold water to make a slurry. Once bubbling, pour in the slurry while whisking constantly until thickened, mixing and adding more slurry if needed. Remove from heat. Once cool enough, taste and adjust seasoning. Alternatively, sprinkle xanthan gum over the broth while whisking constantly until thickened, adding more if needed.

22. 22

    Serve pork roast on its own with your favorite sides or over mashed potatoes and topped with gravy or cranberry chutney. Fair warning: people may go back for seconds. Or thirds.