Roasted Pork with Red Wine
Nutrition
per per serving545
Calories
48.2g
Protein
4.2g
Carbs
35.4g
Fat
Ingredients
| 2.5 pounds | 1.1 kg | pork butt |
| 1 large | leek, sliced into long pieces | |
| 2 teaspoons | 10 ml | stone-ground mustard |
| 1 teaspoon | 5 ml | freshly grated lemon zest |
| 1 tablespoon | 15 ml | lard, at room temperature |
| 1 | carrot, halved lengthwise | |
| 2 cloves | garlic cloves, minced | |
| 0.5 cup | 120 ml | red wine |
| — | sea salt | |
| — | ground black pepper |
Instructions
(Ready in about 1 hour 10 minutes | Servings 6)
Per serving: 545 Calories; 35.4g Fat; 4.2g Carbs; 48.2g Protein; 1.5g Sugars
- Combine the garlic, mustard, salt, pepper and lemon zest in a mixing bowl. Using your hands, spread the rub evenly onto the pork butt.
- Press the "Saute" button to preheat your Instant Pot. Melt the lard and sear the meat for 3 minutes per side.
- Pour a splash of wine into the inner pot, scraping any bits from the bottom with a wooden spoon.
- Place a trivet and 1 cup of water in the bottom of the inner pot. Lower the pork butt onto the trivet; scatter the leeks and carrots around.
- Secure the lid. Choose the "Manual" mode and cook for 50 minutes at High pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
- Transfer the pork butt to a cutting board and let it sit for 5 minutes before carving and serving. Enjoy!