3 lbs bone in pork roast
3 celery stalks
1 cup water (or wine or apple juice)
1 tsp basil
1 tsp tsp sea salt
2 tsp wine vinegar or worcestershire sauce (or apple cider vinegar or whatever)
brown roast in a lightly oiled pan (can be pressure cooker but then remove)
cut up onion, celery, put in water in bottom of pressure cooker or slow cooker.
put in browned roast
put in skinned potatoes and carrots, cut as desired (I leave mine whole.)
put salt and basil over roast
put vinegar over roast
bring to pressure and let rock for 45 minutes
take off heat and let pressure release naturally (15 minutes)
cook on low for 8 hours or high for 4 hours – check with meat thermometer, 165 degrees fahrenheit, 73 degrees celcius.
serve and enjoy.