• 3-4 lb. pork butt or shoulder cut into large cubes
  • 1 cup soy sauce
  • 1/3 cup apple cider vinegar
  • 1-2 tbsp minced garlic
  • 3-4 bay leaves
  • 1 tsp black pepper
  • 1 tsp oregano (optional)
  • Coconut oil or your preference
  1. Sauté pork with some oil for about 5 minutes.
  2. Add remainder of ingredients and mix.
  3. Cancel sauté and hit "meat"-adjust time to 25 minutes.
  4. Be sure valve is at sealing.
  5. Let NPR for 10 minutes, and then QR.
  6. Serve over hot rice.
  • Since I did use a pork butt that was kinda fatty, there was lots of oil after it was done. I just used a slotted spoon to drain the fat upon eating. When I stored the leftovers overnight, I just scraped out the solidified fat in the morning and it was less oily.