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Food

Recipe Instructions:

Ingredients

2 Cups Chicken Stock
3.5 Pounds Pork (used Boston Butt Roast)
1/3 Cup Hoisin
1 Cup Pineapple, mashed

Instructions

First, I sliced the pineapple and cut out the hard inner core. Use a masher to juice and break up the pineapple into small bits and set aside.
Place the pork into the Instant Pot with 2 cups of low sodium chicken broth.
Close the lid of the on the Instant Pot and hit Meat/Stew button and set the timer for 90 minutes.

Make sure to close the seal. You don’t want the pressure to vent until the end.

Once the Instant Pot beeps after 90 minutes, let the pressure naturally release for 10 minutes and then vent on your own.
Strain most of the liquid out of the pot saving about 1/2 cup of water.
Shred the pork and return to Instant Pot.
Measure out 1 cup of pineapple and add pineapple with juice and hoisin sauce into the instant pot with the pulled pork.
Set on high pressure for 5 minutes.
Quick release the steam and serve on a bun or tortilla.