8 hamburger buns
2-3 lbs. pork shoulder (pork butt), cut into 4 parts
1/3 cup olive oil
1 cup water
3 cups fresh pineapple, diced
2 cups green cabbage, shredded
1/2 cup red cabbage, shredded
1/2 radishes, thinly sliced
1/4 cup cilantro leaves
1 jalapeno, minced
1 Fresno chile, thinly sliced
1 tsp. lime zest
2 tbsp. fresh lime juice
1 tbsp. fresh lemon juice
1 tsp. honey
1 bottle Sweet & Spicy Teriyaki Marinade
Turn Instant Pot to Saute. Place 2 tbsp. of olive oil.
Place pork into pressure cooker, searing 2-3 minutes each side.
Turn off Instant Pot.
Add 3/4 bottle of Sweet & Spicy Teriyaki Marinade, water, 1 cup of pineapple. Toss to coat.
Place lid on Instant Pot with steam valve closed.
Set Instant Pot to Pressure Cook on High. Set for 40 minutes.
When time expires, allow Instant pot to naturally release, about 15-20 minutes.
Meanwhile, in a large bowl, toss together green cabbage, pineapple, red cabbage, radishes, cilantro, jalepeno, and Fresno chile.
In a small bowl, whisk together lime zest, lime juice, lemon juice & honey. Slowly add remaining oil, whisking until smooth.
Add vinaigrette to cabbage mixture, toss to coat. Set aside.
Remove pork from Instant Pot into large bowl.
Remove any excess fat and shred pork with two forks.
Season pork to taste with remaining Sweet & Spicy Teriyaki Sauce.
Serve pork on hamburger buns. Top with slaw mixture. Serve and Enjoy.
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