GETTING MY FROZEN PORK SHOULDER 3D BONELESS TO WORK

Strain the remaining liquid and thicken it by using a cornstarch or flour slurry to help make a delicious sauce for the meat! This can be performed specifically from the IP insert utilizing the 'saute' functionality. I make my gravy by getting rid of most of the oil within the pan drippings, removing garlic from skin (just squeezes out) and I peel