Pulled pork from the electric pressure cooker

Ingredients for 4 servings:

• 1 kg pork shoulder
• 400 ml cider
• 50 ml maple syrup
• 1 tsp, leveled pepper
• 1 tsp, heaped Allspiceón de la Vera
• 1 tsp smoked salt
• 1 tsp, heaped spice mix (grilled meat spice mix)
• possibly cornstarch

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 13 hours 30 minutes

extra fast, extra juicy, for First Austria multicooker or Instant Pot

Mix all the ingredients for the marinade. Fill a meat syringe with it and inject the meat in several places, then put it in a bag with the remaining marinade and seal it airtight. Let it marinate for at least a few hours, or preferably overnight. Place the meat and marinade in the multi-pot and set the pressure hold time to 80 minutes. After the end of the cooking time, wait about 10 minutes until the pressure has released. Remove the meat and shred with a fork. Meanwhile, let the stock reduce a little. If you like, you can thicken it with a little cornstarch. Serve with the sauce. American coleslaw goes well with it; it’s also delicious in a sandwich.