recetas “ultra cooker” - Carico

Cuban Roast Pork
4 lbs. Boneless pork roast
1 lb. Mushrooms, sliced
2 Tbsp. of olive oil
6 Cloves of garlic
1 Small onion, diced
2 Bay leaves
1/2 Cup of Mojo, (look in ethnic aisle)
1/2 Cup of any type of white wine (not cooking wine – cooking wine is very salty)
1/2 Cup of water
Seasonings: Adobo, (look in ethnic aisle)
Salt and pepper to taste
Corn Starch/Flour to thicken gravy
DIRECTIONS:
1. Slice four (4) garlic cloves and with the point of your knife insert the garlic into the
meat by cutting small incisions in the entire port roast.
2. Sprinkle roast with Adobo, salt and pepper.
3. Using the “Browning Function” heat olive oil in the interior pot.
Add roast to hot oil and brown until golden.
4. Remove roast and add mushrooms, remaining garlic, and diced onion and cook until
golden brown.
5. Add bay leaves and liquid.
Close lid and lock setting Pressure Release Valve to the “down pressure” position. Turn
the pressure control to “Medium”- Press the “Meat” function button and then press
start. Cooker will automatically choose the correct cooking time. When roast is finished
the cooker will shut off automatically and go into a warming mode – four dashes will
appear on the front panel (----). Release the pressure using the silicone mitt, turn the
pressure release valve in the “up position”, and when the release valve drops it is safe
to open the cooker. Remove the roast from the cooker to stop cooking. Add thickening
agent to thicken the gray. Slice and serve.
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