Garlic-parmesan crusted pork is a thing of beauty! Yes indeed, it is. The combination is near Nirvana, or at the very least ethereal. And I wanted to use the Instant Pot™, so I could use the pressure cooker feature…it worked like a charm! This was a pretty huge bone-in pork butt. I would have preferred to butterfly a boneless pork butt to fill it, but I do so love the flavor that the bone adds. It does make a difference. So, I simply cut a large pocket in the meat above the bone, combined our filling ingredients, drizzled some good olive oil in and stuffed away! Brown the hulking mass, pull it out of the insert and toss the sliced onions in the bottom. Plunk the roast back in on top of the onions. Sprinkle a goodly amount of kosher salt over the fat cap and rub the top with more garlic, a sprinkling of rosemary leaves and shredded parm. I like to use beer, as the cooking liquid, with pork. But, pour the beer around, not over the meat, or you may dislodge the toppings. Set the pressure cooker on HIGH and because it was such a large hunk of meat, I set the time for 55 minutes. At the end, I let the pressure some down naturally, i.e. just leave it alone until the pressure is completely released, about 20-30 minutes. We weren’t quite ready to dine, so I pulled the roast out, put it in a large bowl, covered it with foil and sat it aside. I skimmed as much fat as possible off of the cooking liquid. I turned the Instant Pot™ back on to the “sauté” setting and allowed the cooking liquid to reduce by about a third. You may thicken it with cornstarch or arrowroot, or simply serve it as jus. When you’re ready to dine, slice the meat into about 1/2-inch thick slices and enjoy! A little mustard or horseradish on the side is a delicious foil. And roasted potatoes are always good. Today, I did Orange-Glazed Parsnips, which was another pressure cooker adventure!
If you want to know everything there is to know about pressure cooking, head over to hippressurecooking. It’s a great website and it gives you accurate information and is very user-friendly. Check it out. If they don’t have the info, you don’t need to make it!
Just to clarify, I used a 7.5 pound roast, but that really was too large for the container, so I adjusted the amounts in the recipe for a 6 pound roast and changed the cooking time accordingly.
Pork Butt with Parmesan-Garlic-Rosemary Stuffing
- 1 6-pound bone-in (or boneless) pork butt
- Coarse Kosher salt
- 1-2 onions, slivered
- 1 cup beer (lager, pilsner or dry cider preferred)
- 1/2 cup water
- 1-2 bay leaves
- 8-15 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves
- 3-4 tablespoons coarsely shredded parmesan cheese
- 1/2 cup coarsely shredded parmesan cheese
- 20 large cloves garlic, chopped (about 3 tablespoons)
- 3 tablespoons fresh rosemary leaves, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon whole fennel seeds, chopped
- 1 teaspoon freshly ground black pepper (I like coarse)
- 1-2 tablespoons olive oil
Get out you Instant Pot™ or stove-top pressure cooker. Trim the fat cap, if you think it’s too much. Brown the meat on all sides. Remove the roast, place on a cutting board and carefully cut a pocket in the roast. I cut it about 1/2-inch above the flat bone. Drizzle with some olive oil and sprinkle with Kosher salt. Rub the salt into the meat.
In a small bowl, combine the filling ingredients. Pull the pocket apart, pour the stuffing ingredients into the pocket. Use your fingers to sort of smear the mixture around. Push it closed. Place the onions into the bottom of the insert. Plunk the stuffed meat, with the slit on the side, on top of the onions. Pour the beer and water around not over the meat. Rub the additional garlic over the top; the meat can be a bit hot at this point, so you may want to use a rubber spatula. Sprinkle with the additional rosemary leaves, then the additional parmesan.
Place the lid on, bring the pot up to full pressure (HIGH) and cook for 45 minutes. When done, let the pressure come down naturally. In other words, don’t touch the release valve. It will take about 20-30 minutes. When you’re ready to serve, remove the meat, slices into 1/4 to 1/2-inch thick slices and serve with some of the jus from the pot ladled over. Green beans and roasted potatoes are a lovely accompaniment.
NOTE: The amounts given for the filling are approximate. If you want more (or less) filling, adjust the amounts accordingly. If you prefer to use a boneless pork butt, you can butterfly it, fill it, roll it and tie it. In the Pork Loin Stuffed with Dried Fruit post, you can see how to butterfly the meat. A boneless pork butt is butterflied the same way as a loin. After you roll the filling into the meat, tie at even intervals with kitchen twine. You may do fill and tie the meat, storing in the fridge, up to 24 hours before you cook it.
Pork Butt with Parmesan-Garlic-Rosemary Stuffing Recipe©Marcia Lahens 2017. All rights reserved.
Using the pressure cooker, this could really almost be a mid-week meal. You probably would need to arrive home a bit on the early side, but if you had the roast stuffed and waiting in the fridge, you could be eating within two hours of cooking. You know, I honestly don’t see why you couldn’t stuff the meat and brown it, then cool to room temperature, wrap it in plastic and refrigerate it. Then, when you’re ready to cook it, pull the roast out of the fridge and place it on top of the sliced onions, and proceed with the recipe from that point on. If you decide to try that method, let us know it works.
If you don’t have a multi-cooker, then you can braise this on top of the stove, over very low heat, for about 2-3 hours. Or roast in a 325°F oven for about 3 1/2 hours. You’re going to stuff the meat, brown it and proceed just as suggested in the recipe. You may need to adjust the cooking times until the meat has an internal temperature of 155°F. Any way you prepare this, it is delicious.