Pomegranate Pulled Pork

 Serves 4 to 6

 Use this recipe as a taco filling, add it to soups and salads or wraps. Tart cherry juice could be substituted for the Pomegranate juice

Ingredients

2^½ pounds boneless pork shoulder

½ cup pomegranate juice (1 cup for slow cooker)

1 tablespoon raw apple cider vinegar

2 tablespoons extra virgin olive oil

3 teaspoons kosher salt

Instant Pot Directions:

1. Add the pork shoulder, pomegranate juice, apple cider vinegar, olive oil, and salt to the Instant Pot and stir to combine everything. 
2. Attach the lid and set the valve to the SEALING position. Set to cook for 45 minutes on high pressure. 
3. When it is done, allow the pressure to come down naturally for 20 minutes. Move the valve to the VENTING position to release the remaining pressure. 
4. Remove the lid and use two forks to gently pull the pork into shreds. Stir the pulled pork back into the cooking liquid and serve immediately or allow it to cool to room temperature before transferring to an airtight container and storing in the refrigerator for up to a week. 

Slow Cooker Directions:

1. Add the pork shoulder, pomegranate juice, apple cider vinegar, olive oil, and salt to the slow cooker pot. Cover with the lid and set to cook on LOW for 8-9 hours. 
2. When the time is up, use two forks to gently pull the pork into shreds. It should shred easily at this point. 
3. Stir the pork back into the cooking liquid and serve immediately or allow it to cool to room temperature before transferring to an airtight container and storing in the refrigerator for up to a week.