Please Fave the Original Submission here.

From Chris: I honestly do think IS a brilliant chef - he just needs to keep at it!

And this is another one of his dishes, see what you think :B

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this is great i got reviews from friends who ate this like omg this is a 4 star meal (even though the only rating that matters is the michelin stars which is only up to a two star rating.) which was very sweet. anyways recipe time!

firstly special equipment is a pressure cooker. i use a (feel free to make jokes) fagor (not electric) i like the extra difficulty (not that it is much harder) and the old fashion scare that it might blow up and destroy your kitchen/life (even though they are super safe now a days) \

okay here we go

---mmm pork roast with awesome sauce---
pork roast
honey
ginger
rosemary thyme
salt' pep
soy
garlic powder
garlic salt
habanero
mushy rooms
pork stock or broth (i had broth leftover from my pulled pork)

---awesome sauce---

orange liquor mid range value
vinegar (apple or other fruit vin. are my go to for this)
pork broth (from the finished pork roast)
cherries (can be frozen)
honey (or sugar i prefer honey because it's got a unique deliciousness and is healthier for you)
salt
lemon zest
optional corn starch (it will make the sauce super thick for about 30 min before it craps out. (i don't know what makes it do that) i actually used yucca starch because it is the first starch i saw in my pantry. the better option to make the sauce last is to reduce it for a good 2 to 5 min but since you can't make it until you finish the pork the pork will chill in the mean time.)

okay i apologize for the excess of text but here are a few more words. please try to interchange the fruits, zests, proteins, and or liquorices to make i your own. of course i'd still love some credit but i wouldn't put it online unless i expected someone to steal it and credit it to them self.

so the most important thing for meats or poultry in my opinion is the brine. my boyfriend took at 5 gallon drum of texas honey from krogers several years ago (honey is one of the only things that doesn't expire or change over time.) so i use honey in place of sugar all the time.

BRINING- here is the down low on brining if you don't have enough room in your fridge to brine something use a cooler with ice in it. if you do have room for it in your fridge but not a big enough container use !!!2!!! roasting bags! lots of people tell you to use a trash bag but they are full of chemicals and flavors you don't want. feel free to use an unscented trash bag or third roasting bag for extra protection, i tried with a single roasting bag for my turkey on xmas and before i could double bag it burst open on me.

anyways brining is great because it adds extra flavor and makes the meat moister. you can go crazy with it too! add things like fruit or beer or both! it always ends up fantastic!

so let me go back to the main recipe i'm sorry i was drinking again and i'm enjoying this so much i can't stop talking even though i know only about three people will read this. let me know if you read this full thing i might just follow you!

--- pork roast---
-brine- *feel free to add more
honey
water
salt
rosemary
thyme
taste it before touching the pork. it should be really really salty but still sweet.
-rub-
salt
pepper
rosemary
thyme
honey or brown sugar
cayenne
garlic
soy sauce
oil
-awesome sauce-
omg i just realized i listed most of the ingredients already ive been doing this slowly over an hour.

okay now the steps....
brine the protein for 8 to 12 hours (don't got over it will taste cured)
drain brine
smother in the rub which should be like a paste for 1-2 hours
place in a a colander on top of ginger, mushrooms, rosemary, thyme, and habenaro inside of a pressure cooker.
seal and roast under high pressure (the 2 setting on a fagor) for 40 min let the pressure dissipate naturally when done
add the pork broth to the sauce and either reduce or boil with starch
slice and plate.
enjoy!

thank you so much for those of you who read this i know i got carried away!
feel free to comment with question, fav, or better yet watch.
love yall

p.s. if im not to lazy i will revise this soberly tomorrow.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being

This recipe also contains alcohol, please use it and in your dishes responsibly.