Recipe courtesy of Robin McKenzie, Kuhn Rikon Corporation

3 1/2 pounds pork shoulder roast, room temperature
2 tart apples, peeled and quartered
1/2 cup dry white wine
5 cloves garlic, peeled
3 sprigs fresh rosemary
3 tablespoons Dijon mustard
1 tablespoon olive oil
Salt and pepper

Spread the pork roast with the mustard and brown the roast in the bottom of a 5-liter or larger pressure cooker over medium high heat. Remove the meat and pour out excess fat. Deglaze the pan with the wine, scraping up the brown bits. Add the apple, garlic, salt and pepper. Replace the roast on top of the apples and scatter the rosemary and close the lid. Bring pressure to first red ring over high heat and adjust heat to stabilize at the first red ring.

Cook for 30-35 minutes. Take the pressure cooker off the heat and release with natural release method. Open the cooker and test for doneness 150-160 degrees F with a meat thermometer. If the roast is not yet done, close the cooker and cook an additional 3-5 minutes until the meat tests at 160 degrees F. Pork is best when moist and medium doneness.

Remove the roast and puree the apples and garlic with a hand blender or transfer solids to a blender or food processor and puree. Nap the sauce onto a plate, place a slice of the roast on the sauce and garnish with some clean, fresh rosemary.