Kevin found a pork roast in the freezer that had been there since we bought hour half pig a year and a half ago. Thanks to the miracle of the modern freezer, it was still just fine.
It was an odd cut — a pork butt — and it had the skin and a thick layer of fat on the top. I skinned it, cut off the fat, and rendered it for pie crust. This is what we did with the pork. It came out beautifully. The meat was tender but not mushy, and the cabbage still had just enough of its structure.
Pressure Cooker Pork Butt
2 t. vegetable oil
1 2-3 lb. bone-in pork butt roast (they go by a variety of names)
1 large onion, sliced
1 small-to-medium head green cabbage, shredded
2 T. chopped fresh sage
1 c. apple juice
1 c. beer (a full-bodied beer works well)
3 T. grainy mustard
salt and pepper to taste
Heat the oil over high heat in a large non-stick skillet. Add the pork roast, and brown on all sides. Set it aside.
If there’s a lot of fat in the pan, drain out all but about a tablespoon. (If there’s none, add a little more vegetable oil.) Turn the heat to medium, and add the onions. Cook, stirring frequently, until they’ve wilted and begun to brown.
Add the cabbage and continue to cook just until the cabbage starts to break down, about five minutes. Add the sage and cook another minutes or two.
Put the pork, cabbage, and everything else in a pressure cooker. Cook at high pressure for 50 minutes. You can serve it with any kind of rice or potato – I like steamed new potatoes.