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Export 7 ingredients for grocery delivery
Step 1
In a small bowl whisk together garlic, brown sugar, vinegar, soy sauce, cornstarch and rosemary.
Step 2
Rub olive oil over frozen pork shoulder. Pour broth into pot.
Step 3
Place frozen roast in pressure cooker, pour balsamic vinegar mixture on top of meat.
Step 4
Close lid and seal steam valve. Press meat/stew button and cook for 1 hour 45 minutes or 22 minutes per pound you are using.
Step 5
When done allow to naturally release steam.
Step 6
Lift lid and slice or shred and then put meat back into pot with sauce to coat. If you want a thicker sauce leave meat out. Set pot to saute and add 1/2 c of your hot liquid into a bowl with 2 tbsp cornstarch.
Step 7
Whisk until smooth and add into pot. Stir and allow to bubble and thicken, then turn pot off and put shredded meat into thick sauce, serve.
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