Summary

Ingredients

• 1 kg pork shoulder

For the marinade:

• 400 ml cider
• 50 ml maple syrup
• 1 teaspoon, leveled pepper
• 1 teaspoon, heaped Pimentón de la Vera
• 1 teaspoon smoked salt
• 1 teaspoon, heaped spice mixture (grilled meat spice mixture)
• possibly cornstarch

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Instructions

1. Mix all the ingredients for the marinade. Draw up a meat syringe with it and inject the meat in several places, then put it in a bag with the rest of the marinade and seal it airtight. Let it soak for at least a few hours, or even better overnight.
2. Put the meat and the marinade in the multi-pot and set the pressure holding time for 80 minutes.
3. At the end of the cooking time, wait about 10 minutes until the pressure has been released.
4. Remove the meat and shred it with a fork. Meanwhile, let the brew boil down a little. If you like, you can thicken with a little cornstarch.
5. Serve with the sauce.
6. American cole slaw goes well with it, it also tastes delicious as a sandwich.