pork shoulder instapot + herbs d' provence gravy

I made him wear this tonight (long enough to film) but I also made a gravy so it all works out.

Pork shoulder roast

Cheap white wine, maybe 1 cup?

Something sweet (I used agave syrup because it was there) heavily dashed in

1/4 of a lemon

Oregano

Herbs d'provence tbsp -ish

Put the roast in the pot on a the thing you can lift it out with, fat side up

Add wine, a scant  cup of water

Heavily salt roast, sprinkle with oregano, and some pepper. Just throw in the lemon.

Pressure cook (high) for 90 min. 

After venting pot pull out the roast. Pour 3 cups of juices (there should be a lot) into a shallow pan, high heat to cook it down. Add herbs d provence, salt to taste, 1/2 cup of white wine (you already know I didn't measure it) a pat of butter - let it start to boil down. Sprinkle in flour (using a little shaker with a mesh top works best for me) and whisk until just starting to thicken. You want this still a little translucent and not to thick. Done. It still has a very lemony fragrance but it wasn't overpowering and really worked with the lavender in the herb mix. Slice pork and pour on gravy. (Leftover pork shoulder works great with bbq sauce and pulled the next day)