IP Spicy Pineapple Pork

nomnompaleo.com

Shelley Chandler

3 pounds boneless pork shoulder roast

2 teaspoons Diamond Crystal brand kosher salt or Magic Mushroom Powder

1 tablespoon coconut oil, ghee, or your preferred high temperature cooking fat

1 (14-ounce) can pineapple chunks in 100% juice

2 serrano pepper, diced (if you don’t like spicy, removed ribs, pith, and seeds and/or use less peppers)

1 tablespoon dried basil

1 tablespoon ground cumin

½ teaspoon freshly ground black pepper

2 tablespoons lime juice

2 scallions, thinly sliced (optional)

subheading: * Note: If you’re doing a Whole30, make sure your canned pineapple doesn’t contain syrup or added sugar! This brand is the one I use:

subheading: Equipment:

Chef’s knife

Cutting board

6-quart Instant Pot (I update this page with my favorite Instant Pot models.)

Measuring spoons

Measuring cup

Silicone spatula

Lime juicer

Directions at nomnompaleo.com

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