Ingredients
1 boneless pork shoulder butt roast (3 pounds), halved2 garlic cloves, minced1/2 teaspoon lemon-pepper seasoning1 can (20 ounces) unsweetened crushed pineapple, undrained1/2 cup orange juice1 jar (16 ounces) mango salsa24 whole wheat dinner rolls, split
Preparation
Rub roast with garlic and lemon pepper. Transfer to a 6-qt. electric pressure cooker; top with pineapple and orange juice. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°.
Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork and cooking juices to pressure cooker. Stir in salsa; heat through. Serve with rolls.
