Ingredients

The following ingredients have 8 Servings
  • 2 ½ cups (375 g) finely chopped fresh pineapple, (with all juices)
  • 1 cup (64 g) finely chopped scallions, (green parts only)
  • 4 ½- ounce (127 g) can mild green chiles, (such as Hatch )
  • 1 ½ tablespoons unsulphured molasses
  • 1 tablespoon low FODMAP hot sauce, (such as Tabasco)
  • 1 teaspoon FreeFod Garlic Replacer
  • 1 teaspoon FreeFod Onion Replacer
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • ½ teaspoon ground allspice
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon turmeric
  • 3- pound to 3 ½-pound (1.4 kg to 1.6 kg) bone-in or boneless pork butt or shoulder, ( at room temperature)

Instruction

  • Stir together the pineapple, scallion greens, chiles, molasses, hot sauce, the FreeFod Garlic Replacer and the FreeFod Onion Replacer, ginger, salt, thyme, allspice, black pepper and nutmeg in your Instant Pot.
  • Add the pork and turn to coat. Lock the lid in place. Set the Instant Pot to Pressure Cook on Maximum for 1 hour 10 minutes with the Keep Warm setting off. Press Start. Allow the pot to cook and then return to normal pressure on its own, which will take about 20 to 30 minutes after the timed cooking period. Unlock the lid. Remove the pork to a large bowl, where you can shred it with two forks.
  • Skim excess fat off of the surface of the sauce and discard. Set machine to Sauté on Medium/Normal/Custom 300°F (150°C) for 20 minutes and press Start. It will come to a simmer. Keep an eye on it, stir occasionally, and reduce it until it thickens. Re-combine the sauce with the meat, tossing together thoroughly. Taste and adjust seasoning at this time. Your pork is ready to serve, perhaps with a side of rice or fried plantains.