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4-5 pound (2-2.5 kg) pork roast (shoulder, butt, loin, etc) 1 1/2 tablespoons olive oil, divided 2 teaspoons paprika (mild or smoked) 1 teaspoon brown sugar 1 teaspoon each garlic powder and onion powder 1/2-1 teaspoon red chili powder, (optional) 2 teaspoons coarse salt 1/2 teaspoon black cracked pepper 1/2 cup honey 1/2 cup unsalted butter 6 cloves garlic, finely chopped or minced 3 tablespoons low sodium soy sauce 2 tablespoons rice wine vinegar, (or cider vinegar) Good pinch of salt 1/2 teaspoon cracked black pepper 1/2 cup low sodium stock (or broth), beef or chicken 1/2 cup water 4 teaspoons cornstarch (cornflour)
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PORK ROAST: Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat. Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning. SAUCE: Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute. Cover pot, lock on the lid, and set the steam release valve to Sealing. Select the Meat/Stew or Pressure Cook button and set the cook time to 90 minutes. When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting. Bring the gravy to a simmer with saute mode on IP. Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch (cornflour). Whisk cornstach slurry into sauce and let simmer for a good 5 minutes, or until thickend into a syrup-like consistency. Slice pork and serve drizzled with Honey Garlic Butter Sauce.
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