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I made something that came out good in the IP


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Put one of those pork shoulder/butt roasts (I forget, the one with the netting) in there last night frozen.  I dumped some apple cider on top, added several sprigs of rosemary, garlic, salt and pepper.  Did that for 2 hours on high pressure natural release (because it was frozen).  I strained the liquid and put everything in the fridge.  Today I sliced the pork cold, thickened the liquid to make a sauce and reheated the pork in the sauce.  You could serve it same day of course.  I just find it easier to slice the pork when cold.  It kinda just falls apart in chunks otherwise which is fine.  It still tastes good. 


So good and so easy. 


Probably a leaner cut would work, but definitely reduce the time a lot and I wouldn't start it off frozen. 

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