NuWave Nutri-Pot 33501, Owner'S Manual & Complete Recipe Book, Page: 41 / 82

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Directions:
1. Press “sear” button, set to 20 minutes, then press “start/stop” button.
2. Add oil to Pressure Cooker, season pork with salt and pepper and sear
pork for about 6 minutes per side; set browned pork aside.
3. Add bacon to Pressure Cooker and cook for about 6-8 minutes, until
crispy, stirring occasionally.
4. Add carrots, onions and celery to Pressure Cooker and cook for 4-6 minutes.
5. Add wine to Pressure Cooker to deg-laze any bits stuck to bottom.
6. Add sauerkraut to Pressure Cooker and cook for 10 minutes, stirring
occasionally.
7. Add all remaining ingredients to Pressure Cooker and return pork to
Pressure Cooker.
8. Close lid and lock in place.
9. Press “meat/stew” button, then set to 80 minutes and press “start/stop”
button.
10. Once finished, the Pressure Cooker will automatically go to the “warm”
feature and the pressure will release naturally.
11. Carefully remove lid and transfer pork and vegetables to serving tray,
reserving sauce in Pressure Cooker.
12. Press “sear” button, then press “start/stop” button to reduce sauce.
13. Pour sauce over pork and serve.
Tip: Use chicken stock in place of white wine.
Pork Shoulder with Sauerkraut
Serves: 12
Ingredients:
6 pounds boneless pork butt, cut into 8
even chunks
Salt and pepper to taste
8 tablespoon olive oil
½ pound smoked bacon, chopped
or diced
4 carrots, chopped
2 medium white onion, chopped
6 ribs celery, chopped
2 cup chardonnay wine
32 ounce sauerkraut
4 cups low sodium beef stock
6 garlic cloves, smashed
2 apple sauce
4 apples, cored and chopped
4 teaspoons dried oregano
4 teaspoons fennel seed
2 teaspoons brown sugar
Pork Shoulder
with Sauerkraut