Makes 4 Servings
1 Tbs oil
1 pound pork shoulder
2 tsp salt
14 ounces canned pineapple chunks
2 serrano peppers, diced
1 Tbs cumin
1/2 tsp black pepper
2 tsp lime juice
2 cups cooked rice
Step 1: Saute pork and seasonings
Set Instant Pot to Saute and add oil. Season pork with salt. After the pot is hot, add pork and sear on all sides. Cancel the saute and add the jalapeno peppers, cumin, black pepper, lime juice and pineapple juice from the can. (Save the pineapple for later.)
Step 2: Deglaze pot and set to pressure
Scrape the bottom of the pot with a woodden spoon to remove browned bits. Put the lid on and set the Instant Pot to Pressure Cook for 45 minutes.
Step 3: Natural Release and Add Pineapple
After the cook time is over, wait as long as you can to do a natural release. However, after about 15 minutes, you can choose to do quick release. After releasing the pressure, open the lid. Add the pineapple chunks and stir well. Serve with cooked rice.