Hawaiian Instant Pot Pulled Pork

Hawaiian Instant Pot Pulled Pork is tender, juicy and full of flavor!

Course Main Course

Cuisine American, Western

Prep Time 15

Cook Time 55

Total Time 55

Servings

Calories 391kcal

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

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.

Marinate the meat if you have time. Use a mixing bowl or place it in a Ziploc bag for 2- 4 hours so the meat really absorbs the sauce.
Use a sharp knife and trim off any fat from the pork.
Sear the meat on all sides for extra flavor. You can easily brown the pork right in the Instant Pot or use a cast-iron skillet on the stovetop.
If you crave a little more heat, add extra sriracha sauce or toss in some chili flakes.
The nature pressure release took about 25 minutes.
Finish the pork under the broiler to caramelize for even more flavor.

There are 8 Blue Plan SmartPoints in a serving.