(Total Time: 20 MIN| Serves: 3)
1 lb pork pork butt, sliced
1 cup olive oil
¼ cup apple cider vinegar
2 small onions, finely chopped
4 garlic cloves, whole
1 celery stalk, finely chopped
½ cup sun-dried tomatoes
2 tbsp lemon juice
2 tbsp fresh parsley, finely chopped
2 tsp fresh rosemary, finely chopped
1 tsp chili pepper
2 tsp salt
1 tsp white pepper, freshly ground
2 bay leaves
In a medium-sized bowl, combine olive oil, cider, chopped onions, garlic, celery, tomatoes, lemon juice, and parsley. Season with rosemary, chili pepper, salt, white pepper, and bay leaves.
Mix well and submerge the meat into this mixture. Tightly wrap with aluminum foil and marinate overnight.
Plug in the instant pot and position the trivet at the bottom of the inner pot. Place the meat directly on the trivet and drizzle with some of the marinade.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Manual’’ button and cook for 15 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the meat from the pot and drizzle with some more marinade before serving.
Per Serving (Calories 381 | Total Fats: 22.3g | Net Carbs: 3.1g | Protein: 40.3g |Fiber: 0.9g)