Pressure Cooker Pork Roast with Roasted Brussels Sprouts & Radishes

6 serving
1.5 Hours


1 1/2 lbs Pork Shoulder, Boneless
Sea Salt & Black Pepper (to taste)
1/3 cup Extra Virgin Olive Oil (divided)
3 stalks Celery (chopped)
1 Yellow Onion (large, chopped, divided)
4 Garlic (clove, large, chopped, divided)
1 cup Water
2 tsps Italian Seasoning
3 cups Brussels Sprouts (trimmed, halved)
2 cups Radishes (halved)
3 tbsps Parsley (coarsely chopped)
1/3 cup Ghee


Amount per serving


1Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
2Pat the pork shoulder dry and add the salt and pepper all over the roast. Turn the pressure cooker to "sauté" mode. Once hot, add the oil.
3Sear the pork shoulder on each side until just browned. Remove the pork shoulder and leave the residual juices in the pressure cooker.
4Add the celery, half the onion, and half the garlic. Sauté, stirring often, about four to five minutes or until the onion is softened.
5Add the water, Italian seasoning and the pork shoulder back to the pressure cooker. Coat the pork shoulder in the liquid. Set the pressure cooker to "sealing" and cook on high for sixty minutes.
6Once it's finished cooking, allow the pressure to release naturally for fifteen minutes, then carefully release the remaining pressure.
7Toss the Brussels sprouts and radishes with the remaining oil, onion, and garlic. Season with salt and pepper. Cook for 20 to 25 minutes once the pork shoulder has about 20 minutes left of cooking time. The veggies should look like they have crispy edges and are tender.
8Remove the pork shoulder and let rest for 10 minutes before slicing. Top with the residual juices and celery. Serve with the Brussels sprouts and radishes and garnish with parsley. Top each serving of veggies w/ 1 Tbsp ghee. Enjoy!


LeftoversRefrigerate in an airtight container for up to three days. Freeze the pork shoulder for up to three months.