Ingredients

The following ingredients have 4 Servings
  • 1/4 cup water
  • 1/2 cup pineapple juice
  • 1/3 cup Gluten-free tamari soy sauce
  • 3 tbsp honey
  • 3 tablespoons tomato paste
  • 1 tablespoon rice wine vinegar ((or apple cider vinegar))
  • 1-2 tablespoons sriracha sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tbsp olive oil
  • 3 pounds (1.35kg) boneless pork shoulder (excess fat trimmed and cut into 2 pieces)
  • 1 cup pineapple chunks

Instruction

  • Combine the pineapple juice, water, tamari soy sauce, honey,tomato paste, rice wine vinegar, sriracha sauce, minced garlic, minced gingerin a mixing bowl and set aside.
  • Add pork pieces into the instant pot insert and pour in the spicedpineapple juice mix. Add the pineapple chunks on top.
  • Cover your Instant Pot, set the vent to sealing, select the pressurecook (or manual) and set the timer to 55 minutes, ad let the pork cook under highpressure until done. When done let the pressure release naturally.
  • Transfer the pork to a plate and shred before placing in a bowl,and adding some of the cooking liquid to keep it moist.
  • Optional step: Press the sauté button once more, and let the sauce simmer for 10-15 minutes or until it has thickened and reduced by more than halfand use it like a bbq sauce.