Servings: Serves 4
Ingredients: 4 slices Taleggio cheese1 clove garlic1 pound boneless pork shoulderKosher salt and freshly ground black pepperExtra-virgin olive oil1 bay leaf1/2 sliced onion4 sprigs of thyme1/2 cup hard apple cider1/2 cup apple juice2 Tbsp. balsamic vinegar
Begin with the pot roast. Cut into 1-inch-thick slices and tie with kitchen twine into circular shapes. Season the pork in hot oil in the base of a pressure cooker. Add the onion, bay leaf and thyme. Brown for 1 minute, then add juice, cider and balsamic. Cover with lid, lock it and pressure cook for 20 minutes until tender.
Cut buns in half. Lay slices of cheese on the top halves and brown under the broiler until crispy and cheese has melted. Toast the bottom halves, then rub with a garlic clove.
To assemble, lay a slice of the pot roast on the base. Top with Cranberry-Onion Jam
and garnish with a fried sage leaf.