Mississippi Pork with Tbsp Flour

Serves 6 in about 1 hour. Ranch dressing mix goes in first, and butter unsalted finishes the pot.

Ingredients

• 1 sm onion (optional) sliced
• 3-4 lbs pork butt roast (pork shoulder), cut in thirds
• ⅓ cup water
• 1 (1 oz) packet ranch dressing mix
• 1 (1 oz) packet au jus (or brown gravy mix)
• ½ (12 oz) jar pepperoncinis (regular, not hot)
• ½ (12 oz) jar juice from the pepperoncinis
• ½ cup butter, unsalted
• 4 tbsp flour
• 4-6 tbsp water

Method

1. Stir in everything to the pot in the order listed and place the lid on. Set the steam release knob to te Sealing position.
2. Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 70 minutes. The pot will take several minutes to come to pressure.
3. When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 instant Natural Release). Then turn the steam release knob to the Venting position to release the remaining pressure.
4. When the pin in the lid drops back down, open the lid.
5. Take out the meat and place it on a dish. At this point you can shred it or leave it in chunks. Cover it and keep it nearby.
6. Turn on the Sauté setting and when the juices in the pot start to simmer, whisk in the flour mixture. Mix until gravy thickens.
7. Tip in the meat back into the gravy.
8. Plate over mashed potatoes, over rice, or on a bun as a pulled pork sandwich.

More instant pot ideas are in the instant pot collection.