Oster 4801 instruction manual Pork Shoulder with Asian Flavored Glaze, Lamb Pitas, Serves

Pork Shoulder with Asian Flavored Glaze

One 2-3-pound piece of boneless pork shoulder, quartered

1 cup soy sauce

½cup dry red wine

½cup water

¼cup balsamic vinegar 1 cup dark brown sugar

3 scallions, white and light green parts cut

  into 2-inch lengths, dark green parts thinly sliced

1 small, dried red Thai chilies

One 2-inch piece of fresh ginger,   thinly sliced

4 large cloves garlic, coarsely chopped ½ orange, quartered

One 4-inch cinnamon stick Freshly ground pepper

1.Add the soy sauce, wine, water, vinegar, sugar, scallion lengths, chiles, ginger, garlic, orange and cinnamon stick to the pressure cooker and set to Browning mode. Cook until the sugar is dissolved.

2.Season the pork with pepper and add it to the pressure cooker. Cook under pressure for 30-40 minutes or press program indicator for Beef .

3.Release steam, lift lid, remove the pork and cover with foil.

4.Strain 1 cup of the cooking liquid into a small saucepan; discard the remaining liquid. Boil over high heat until the liquid is reduced by two-thirds and thick, about 5 minutes. Brush a light coating of the sauce over each piece of pork to glaze it.

5.Thinly slice the pork and serve.

Serves 4-6

Lamb Pitas

2½-3 pounds shoulder roast	3 teaspoons minced garlic
1 teaspoon lemon pepper	¾ cup plain yogurt
1 teaspoon dry mustard	½ cup cucumber, chopped
1 cup chicken broth	½ teaspoon lemon pepper
1 teaspoon lemon peel, grated	6 lettuce leaves
2 tablespoons lemon juice	5 pita breads, halved
1 teaspoon rosemary	2 tomatoes, chopped

1.Mix ½ teaspoon lemon pepper seasoning and dry mustard. Rub into meat. Place meat in pressure cooker.

2.Add broth, lemon peel, lemon juice, rosemary and garlic. Cover; cook under pressure for 30 minutes or press program indicator for Beef .

3.Stir together yogurt, cucumber and ¼ teaspoon lemon pepper seasoning. Set aside. Shred meat. Stuff pitas with meat, cucumber mixture, lettuce, and tomatoes.

Serves 4-6

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