Pork shoulder roast three ways for your freezer

Ingredients

• 1.5 lb Pork Roast (trimmed, one piece for Chipotle version)
• 0.5 can Chipotle Peppers in Adobo Sauce (smoked jalapeños, use half a standard 7‑oz can)
• 0.5 cup Onion Slices (shelf‑stable onion slices, divided among recipes)
• 1 tsp Garlic Salt (organic blend of garlic and sea salt)
• 0.25 cup Chicken Broth (optional, adds steam for pressure cooking)
• 2 lb Pork Roast (one piece for Barbecue version)
• 0.5 cup Barbecue Sauce (home‑canned, sweet‑spicy style)
• 1 tbsp Apple Cider Vinegar (balances sweetness)
• 0.25 cup Local Honey (adds sweet counterpoint to BBQ sauce)
• 2 lb Pork Roast (one piece for Pineapple‑Habanero version)
• 1 jar Canned Pineapple Chunks (packed in water, whole jar (≈14 oz))
• 1 jar Habanero Apricot Jam (adds sweet heat, approx 4 oz)
• 1 tsp Garlic (minced, fresh or freeze‑dried)

Instructions

1. Gather Ingredients and Tools

   Lay out all three pork roasts, pantry sauces, canned pineapple, spices, and the equipment you will need.

   Time: PT5M

2. Portion and Bag the Pork

   Trim any excess fat, then place each roast into its own Ziploc freezer bag. Press out as much air as possible before sealing and label with the intended flavor and date.

   Time: PT5M

3. Add Chipotle Flavorings

   To the Chipotle bag add ½ can chipotle peppers, ½ cup onion slices, 1 tsp garlic salt, and optional ¼ cup chicken broth. Rinse the bag lightly, remove excess liquid, reseal tightly.

   Time: PT5M

4. Add Barbecue Flavorings

   To the BBQ bag add ½ cup barbecue sauce, 1 tbsp apple cider vinegar, ¼ cup honey, and ¼ cup onion slices. Rinse, remove excess liquid, and seal.

   Time: PT5M

5. Add Pineapple‑Habanero Flavorings

   To the Pineapple bag add the whole jar of pineapple chunks (drained), the whole jar of habanero apricot jam, ¼ cup onion slices, and 1 tsp minced garlic. Rinse, squeeze out excess water, and seal.

   Time: PT5M

6. Pressure Cook Chipotle Pork

   Place the Chipotle bag in the Instant Pot with 1 cup water. Seal the lid, set to High Pressure for 40 minutes, then allow a natural release for 10 minutes before quick‑releasing any remaining pressure.

   Time: PT50M

   Temperature: 240°F

7. Pressure Cook Barbecue Pork

   Remove the Chipotle bag, add the BBQ bag to the same pot with fresh 1 cup water. Cook on High Pressure for 45 minutes, then natural release for 10 minutes.

   Time: PT55M

   Temperature: 240°F

8. Pressure Cook Pineapple‑Habanero Pork

   Swap in the Pineapple bag, add 1 cup water, and pressure cook on High for 60 minutes, followed by a natural release of 10 minutes.

   Time: PT70M

   Temperature: 240°F

9. Shred, Portion, and Freeze

   Remove each bag, let the meat cool slightly, then shred with two forks. Transfer each shredded pork into freezer‑safe containers or zip‑top bags, label, and freeze.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g