FAST/SLOW / NATURAL RELEASE / CAN BE GLUTEN-FREE
Pulled Pork in Peanut Sauce
8 servings
This pulled pork has a vaguely Southeast Asian feel, thanks mostly to the mix of peanut butter, vinegar, and soy sauce. It’s actually more savory than you might think, even with the brown sugar. The peanut butter gives the sauce a natural thickness, so it doesn’t need to be boiled down. And the shreds of pork will continue to absorb sauce as they sit in it, so any extra sauce will mostly be gone by the time you get to seconds.
1 tablespoon finely minced lime zest
2 teaspoons ground dried ginger
2 teaspoons ground cumin
2 teaspoons ground black pepper
One 3-pound boneless pork shoulder, cut in half and any large bits of fat removed
2 large leeks (about 6 ounces each), white and pale green parts only, halved lengthwise, washed well, and thinly sliced (1 cup)
¾ cup beef or chicken broth
⅓ cup creamy natural-style peanut butter
⅓ cup soy sauce, preferably reduced-sodium soy sauce
⅓ cup packed light brown sugar
⅓ cup unseasoned rice vinegar
2 large garlic cloves, peeled
1. Mix the zest, ginger, cumin, and pepper in a small bowl. Pat and rub this mixture all over the pork.
2. Stir the leeks, broth, peanut butter, soy sauce, brown sugar, and rice vinegar in a 6- or 8-quart cooker until the peanut butter and brown sugar have dissolved. Add the coated pork. Drop the garlic cloves into the sauce. Lock the lid onto the pot.
3.
Set the machine for: PRESSURE COOK
Set level for: MAX
The valve must be: 
Set the time for: 1 hour with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set level for: HIGH
The valve must be: Closed
Set the time for: 1 hour 20 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SLOW COOK
Set level for: HIGH
The valve must be: Opened
Set the time for: 5 hours with the KEEP WARM setting off (or on for no more than 4 hours)
If necessary, press: START
4. If you’ve used a pressure setting, once the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
5. Unlatch the lid and open the pot. Use a slotted spoon to transfer the pork pieces to a nearby cutting board. Use a flatware tablespoon to skim any excess surface fat from the sauce in the pot.
6. Shred the meat with two forks and stir these shreds back into the sauce. Set the lid askew over the pot and set aside for 5 minutes to blend the flavors and let the meat continue to absorb the sauce.