Lots of spices give this pulled pork a nice kick and make a lovely contrast to the sweet pineapple. The meat is so versatile and can be used in sandwiches or paired with rice and beans for a tasty spread.
In a small bowl, mix together the olive oil, cinnamon, allspice, salt, black pepper, nutmeg, thyme, and cayenne. Rub the mixture all over the pork roast.
Press saute to preheat the Instant Pot. When the word "hot" appears on the display, add the roast and brown it well on all sides, adding a little oil to the pot, if necessary.
Remove the roast and set aside. Add the broth to the pot, taking care to scrap up any browned bits from the bottom of the pot. Return the roast to the pot.
Secure the lid with the steam vent in the sealed position. Press manual and adjust the timer to 50 minutes. Check that the display light is beneath high pressure.
When the timer sounds, quick release the pressure and carefully remove the lid. Shred the meat with two forks and stir in with the liquid in the pot.
Divide the meat mixture among the rolls and top each with a slice of pineapple.
Recipe reprinted with permission from The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell- Vidaurri, Amy Rains, and Stefanie Bundalo, Page Street Publishing Co. 2019. Photo credit: Emily Sunwell- Vidaurri, Amy Rains, Stefanie Bundalo and Donna Crous.