Instant Pot Shredded Pineapple Pork Loin in a Brown Sugar and Balsamic Glaze

INGREDIENTS

• 3-4 lbs. pork loin, rinsed & patted dry
• salt & pepper to taste
• 1/2 a medium onion, coarsely chopped
• 4 cloves garlic
• 1/2 cup water

Glaze

• 3/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. corn starch
• 1 20oz. can pineapple chunks

Note: You may want to double the glaze recipe (minus the pineapples).

DIRECTIONS

1. Set Instapot or multicooker to "sear" mode. While it's heating, season pork meat with plenty of salt & pepper. (You may need to cut it into large pieces so that it fits in your cooker.) Once cooker is hot, sear pork meat on all sides. Add onion to cooker. Place garlic cloves on top of meat. Set cooker to "pressure cook" mode. Cover with lid, and seal vent. Pressure cook for 20 minutes per pound. Once done cooking, let pressure release naturally for at least 15 minutes. 
2. In the meantime, make the glaze. In a small pot, add the brown sugar, balsamic vinegar, soy sauce, corn starch and can of pineapple chunks in their juice. Set on stovetop over medium high heat and stir to fully combine. Once it reaches a boil, it should begin to thicken. If not, add a little more corn starch. It should be the consistency of a thick syrup. Remove from heat. 
3. Release any remaining pressure from cooker. Take pork out of cooker and place on cutting board or in serving dish. Use a fork to shred it into bite-size pieces. Then pour glaze over shredded pork. Add some additional broth from pan to ensure pork meat is extra juicy. Enjoy!