2-3lbs Pork Shoulder, cubed
2 carrots, diced
1 onion, diced
2-3 potatoes, diced
1 cup frozen peas
5 cups chicken broth
1/2 cup white wine
3/4 cup flour seasoned with Salt & Pepper for coating meat
Bay Leaf (optional)
Coat the meat in flour, seasoned with salt and pepper. Tip: Place flour, salt and pepper in a Ziploc bag, add the meat, seal and shake. The meat will be coated quickly and there’s no mess!
In a sauté pan with a drizzle of olive oil, sear the meat on all sides. Remove from the pan and set aside.
Deglaze the pan with white wine making sure to scrape all of the bits off the pan. Add that liquid along with the meat to a pressure cooker or crockpot.
Add an all of your vegetables, peas, potatoes and chicken broth. You may also add a Bay leaf at this point, if you prefer. Make sure the broth covers all of the meat and vegetables, if not add a little bit more water or broth.
Place the cover on the pressure cooker and cook for 30 minutes or cook in a crockpot for 8 hours on high.