KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Roast Pork with Garlic-Caper Sauce

Roast Pork with Garlic-Caper Sauce recipe
photo by:kraft
time
prep:
20 min
total:
2 hr
servings
total:
18 servings

What You Need

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

Make It

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.

Kraft Kitchens Tips

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.
K:62151v0:138388

related collections

RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email