The flavor in this pulled pork is amazing and makes for a deliciously different sandwich! It’s also great served with mashed potatoes or rice for a more hearty dinner.
Prep Time 5minutes
Cook Time 50minutes
1tspfresh ground pepper
1/4tspfresh ground nutmeg
4lb (1.8Kg)pork shoulder
1cupwater or chicken broth
In a small bowl, mix together the olive oil, cinnamon, allspice, salt, black pepper, nutmeg, thyme and cayenne.Rub the mixture all over the pork roast.
Press sauté to preheat the Instant Pot. When the word “hot” appears on the display, add the roast and brown it well on all sides, adding a little oil to the pot, if necessary.
Remove the roast and set aside. Add the water or broth to the pot, taking care to scrape up any browned bits from the bottom of the pot. Return the roast to the pot.
Secure the lid with the steam vent in the sealed position. Press manual and adjust the timer to 50 minutes. Check that the display light is beneath high pressure.
When the timer sounds, quick release the pressure and carefully remove the lid. Shred the meat with two forks and stir in with the liquid in the pot. If the pork does not easily shred. Put the lid back on and add more time.
Divide the meat mixture among the rolls and top each with a slice of pineapple.
Reprinted with permission from The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains and Stefanie Bundalo, Page Street Publishing Co., 2019.