Frozen Pork Shoulder Instant Pot

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.