FAST/SLOW / NATURAL RELEASE / GLUTEN-FREE / FREEZES WELL
Pulled Lamb Shoulder with Pomegranate and Cinnamon
8 servings
If you’re a fan of bright flavors, this might be the pulled dish for you. The pomegranate juice retains much of its sour pop (aided, of course, by the chopped lemon). To really ramp things up, there’s the incredible combination of cinnamon and dill: a savory and warming mix that works well with the relatively fatty cut of lamb.
2 cups pomegranate juice
1 medium lemon, scrubbed to remove any waxy coating, then quartered, seeded, and finely chopped
4 medium garlic cloves, peeled and minced (4 teaspoons)
1 tablespoon dried oregano
2 teaspoons ground cinnamon
2 teaspoons dried dill
1 teaspoon table salt
One 3-pound bone-in lamb shoulder
1 large red onion, thinly sliced and broken into rings
2 tablespoons honey
1. Pour the pomegranate juice into a 6- or 8-quart cooker. Mix the lemon, garlic, oregano, cinnamon, dill, and salt in a small bowl. Pat and rub this mixture evenly over the lamb shoulder. Set the meat in the cooker, scatter the onions all around and on the meat, and lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set level for: MAX
The valve must be: 
Set the time for: 1 hour 10 minutes 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: 1½ hours 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 more than 3 hours)
If necessary, press: START
3. If you’ve used a pressure setting, when the machine finishes cooking, turn it off and let its pressure return to normal naturally, about 30 minutes.
4. Unlatch the lid and open the cooker. Use a meat fork and a large, slotted spoon to transfer the meat (whole or in pieces) to a cutting board. Shred the meat with two forks, discarding the bone as well as any additional bits of cartilage or fat. Then use a flatware tablespoon to skim any excess surface fat from the sauce in the pot.
5.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 15 minutes
If necessary, press: START
6. Bring the sauce to a simmer, stirring occasionally. Stir in the honey and cook, stirring more and more frequently, until reduced to about half its volume, 5 to 10 minutes. Stir the meat into the sauce and cook, stirring to coat every thread of meat, for 1 minute. Turn off the SAUTÉ function and remove the insert from the cooker. Set the lid askew over the insert for 5 to 10 minutes to blend the flavors and allow the meat to continue to absorb the sauce.