3 slices of bacon or 1 T. bacon fat
5 pound bone-in pork shoulder roast
5 peeled garlic cloves, sliced into thick slivers
1 T. kosher salt
1 c. water
2 medium potatoes, cut up in small, bite sized cubes
4 carrots, sliced
1 cabbage, cut into 8 wedges
Turn the Instant Pot (IP) on to saute
Add bacon and while it is cooking, prepare the meat
Cut the bone out of the roast and cut the rest into 3 equal pieces
With a sharp knife, make large puncture cuts into the meat and insert garlic
Liberally salt meat with 1 T. kosher salt
When bacon is finished cooking, turn IP off and leave bacon in the pot
Place meat on top of bacon
Add water
Lock cover on pot and set for manual, 105 minutes on high
When 105 minutes is reached, try not to let cooker go to warm
Turn IP off and let it naturally release for 15 minutes, then quick release
Once the IP is depressurized, check that the pork is fork-tender
If the meat’s not yet fall-apart tender, you can always cook the pork
under pressure for another 5-10 minutes to get the right texture
Transfer the cooked pork to a large bowl, and dice the bacon
Taste the cooking liquid remaining in the IP
Adjust the seasoning and consistency with water or salt if needed
Add potatoes, carrots, and nestle cabbage wedges to liquid in IP
Lock lid on, and cook for 15 minutes on manual, high
While the cabbage is cooking, shred the pork into portion sized chunks
When the vegetables are cooked (do not overcook or cabbage will disappear), quick release pressure, and pile them on your shredded pork and serve
Adapted from Nom Nom Paleo
