1 can (20 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
1 jar (16 ounces) mango salsa
24 whole wheat dinner rolls, split
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°. Press cancel.
Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork and cooking juices to pressure cooker. Stir in salsa; heat through. Serve with rolls. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.