Roast Pork with Garlic-Caper Sauce

View All Images Add a Photo

Recipe by Kraft

Prep Time

20
min.

Total Time

2
hr.

Servings

18 servings

Want to turn an 8-pound bone-in pork shoulder into a super-flavorful dish that serves 18? We've got the recipe—how about an invite to your party in return?

What You Need

Showing deals in -1, -1 -1

Show Deals

Change Zip

1 jar (3.5 oz.) capers, drained, divided
1 head garlic, peeled
1/4 cup KRAFT Zesty Italian Dressing
1 Tbsp. cracked black peppercorns
1 bone-in pork shoulder (8 lb.), not trimmed
1/2 cup water
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

Select All

Add To Shopping List

Make It

Tap or click steps to mark as complete

Reserve 3 Tbsp. capers; mash remaining capers with garlic using mortar. Add dressing and peppercorns to caper mixture; reserve 2 Tbsp. caper mixture.
Make 1-inch deep cuts in meat (do not break skin). Stuff meat cuts with remaining caper mixture.
Add water to bottom of pressure cooker; place meat, skin-side up, in cooker. Lock pressure cooker lid in place. Cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook on low 1 hour 20 min. Remove from heat. Let stand 10 min. or until pressure vent drops.
Heat oven to 500ºF. Remove regulator from pressure cooker, then lid. Remove meat from cooker. Place meat, skin-side up, on foil-lined baking pan. Rub with reserved caper mixture; bake 10 to 15 min. or until skin is golden brown.
Meanwhile, drain meat juices, skimming any excess fat. Pour meat juices into small saucepan; stir in sour cream and reserved capers. Cook 5 min. or until heated through. Serve with meat.

Add to Recipe Box

View Recipe Card

Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Serving Suggestion

Serve with smart sides such as rice and a steamed vegetable.

Pressure Cooker

Read the owner's manual before using your pressure cooker, as sizes and brands vary. To test meat for doneness, it is absolutely necessary to let the steam out before opening the pressure cooker.

Make Ahead

Make deep cuts in meat and stuff meat cuts as directed. Place in resealable bag; seal and refrigerate overnight. Cook as directed.

Servings

18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories	250

Total fat	15g
Saturated fat	5g
Cholesterol	95mg
Sodium	190mg
Carbohydrate	1g
Dietary fiber	0g
Sugars	0g
Protein	26g
% Daily Value
Vitamin A	0 %DV
Vitamin C	2 %DV
Calcium	2 %DV
Iron	8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.