Ingredients
- Pork Shoulder (Butt)
- Small Red Potatoes (halved)
- Baby Carrots
- Green Beans
- 2 Tbsp Olive Oil
- 2 Tbsp Coconut Oil
- 2 Tbsp Worcester Sauce
- 2 Tbsp Mixed Herbs (Rosemary, Thyme, Basil, Oregano)
- 2 Chicken Stock Cubes
- Salt & Pepper
Instructions
- Place the olive oil and the coconut oil in the bottom of the Instant pot and use the palm of your hand to rub it about so that the bottom is well covered.
- Place the pork shoulder into the Instant Pot on top of the oils.
- Score the top of the pork.
- Mix all of your seasonings and the chicken stock cube in a bowl and then rub into the pork.
- Add Potatoes & Vegitables
- Place the lid on your Instant Pot and cook on Meat/Stew setting.
- Take the lid off and allow to rest for 10 minutes before serving
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Ingredients
- Smoked sausage, cut into pieces
- Corn cobs, halved
- Small red potatoes, halved
- 1/2 cup Old Bay seasoning
- Shrimp (with shells on)
- Crabs quartered
- Water to cover all of the above
For sauce
- 2 cubes butter
- 2 tablespoons garlic, minced
- 1 teaspoon cajun seasoning
- 1 teaspoon Old Bay seasoning
- 5-10 shakes hot sauce, such as Louisiana Hot sauce or Tabasco
- 1/4 teaspoon lemon pepper
- Lemon, juiced
Instructions
- Place the sausage, corn, potatoes, crab & shrimp in the pot
- Add in the 1/2 cup old bay seasoning
- Add enough water to cover everything
- Start Instant Pot on High pressure for 10 minutes.
- Meanwhile in a pan over medium-high heat, melt the better.
- Add minced garlic and sauté well while stirring, allowing the butter to boil and take on the garlic flavor.
- Add all other spices and mix well, and taste it. Be sparing with these spices otherwise, your sauce will get quite salty. Most of the flavor will come from the butter and garlic, anyway, and you can add the plain hot sauce for heat if you need. Leave this sauce to warm in the pan. By this time your Instant Pot should be done.
- Take everything out into a large bowl.
- Pour in the buttter sauce, stiring to coat everything well
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