• Total Time

    Prep: 15 min. Cook: 50 min. + releasing

  • Makes

    24 servings

  • Ingredients

  • 1 boneless pork shoulder butt roast (3 pounds), halved
  • 2 garlic cloves, minced
  • 1/2 teaspoon lemon-pepper seasoning
  • 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
  • Directions

  • 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.
  • Nutrition Facts

    1 slider: 211 calories, 7g fat (2g saturated fat), 34mg cholesterol, 349mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch.
    Source: Read Full Article