In a big bowl, add the brown sugar, fennel, rosemary, sage, salt, garlic and onion powders, pepper, and the zest and juice of each the lemon and orange and whisk till mixed. Whisk in 2 tablespoons of olive oil till mixed. Add the pork items and switch them over just a few instances, ensuring they’re generously coated within the marinade. Cowl the bowl and refrigerate for a minimum of 2 hours and as much as in a single day.
https://www.washingtonpost.com/meals/2021/10/27/instant-pot-pork-shoulder-recipe/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle | This Instantaneous Pot pork shoulder recipe with apple cider, rosemary and sage delivers on a weeknight