These lemon ricotta cookies are fluffy and almost cake-like, making them ideal for dipping in coffee or tea. These are not excessively sweet, which is why my hubby adores them.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (5 pound) boneless pork loin roast
- 1 ½ tablespoons Hawaiian sea salt
- 1 tablespoon liquid smoke flavoring
Instructions
- Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
- Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
- Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.
- You can use a pork loin roast or pork shoulder for this recipe with a weight between 4 and 6 lbs.
Reviews
I prefer to slow roast. But the instant pot puts out a solid contender. I wrap mine in Hawaiian Ti leaf or Banana leaf for more authentic flavor. You can also add a little Aloha Shoyu as well. So Ono.
I typically make recipes as written but on this one I couldn’t risk the cost of the meat. While it might have worked without liquid, I wasn’t going to take the chance. I added 2 cups of water which ended up being the perfect amount to shred the pork up in.