Heat olive oil in an uncovered pressure cooker. Use the sauté/browning setting, if available. Cut roast into four pieces; add to cooker and brown on all sides.
Jam-packed with flavor, pork shoulder is cooked in a sweet, hot, and savory marinade and topped with sweet pineapple, BBQ sauce, and savory green onions.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|1 (3-to 4-lb) pork shoulder butt roast|
|1 (16-oz.) can unsweetened pineapple juice|
|¼ c. Hy-Vee soy sauce|
|2 tbsp. Hy-Vee brown sugar, packed|
|1 clove(s) garlic, minced|
|1 tbsp. Hy-Vee Sriracha sauce|
|1 tsp. fresh ginger, grated|
|1 tsp. sesame oil|
|12 Hy-Vee Bakery Hy-Waiian hamburger buns, halved and toasted|
|1 c. thinly sliced fresh pineapple rings|
|½ c. green onions, sliced|
|Hy-Vee Hickory House KC Kiss BBQ, optional|
Things To Grab
- Pressure cooker
Whisk together pineapple juice, soy sauce, brown sugar, garlic, Sriracha, ginger and sesame oil in a medium bowl. Pour mixture over pork.
Pressure-cook on high for 50 minutes. Let pressure drop naturally and carefully remove the lid.
Hyvee Culinary Expert TipPressure-cooking a 3- to 4-lb. roast takes about 50 minutes compared to 5 to 7 hours in a slow cooker.
Remove the pork from the pressure cooker and carefully trim any fat. Reserve ½ cup of the cooking juices; discard remaining juices. Return pork to the pressure cooker and shred. Add the reserved cooking juices.
Place pineapple slices on bun bottoms. Using a slotted spoon, spoon pork mixture on top. Sprinkle with green onions. If desired, add BBQ sauce. Add bun tops.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 85mg
- Sodium: 660mg
- Total Carbohydrates: 35g
- Protein: 27g