• Season the pork roast with salt and pepper (roughly 1/2 tsp each). Cut into 3 equal sized chunks
• Turn the pressure cooker to "saute" mode and add the avocado oil. Once the pad is hot add the ginger and garlic and saute until fragrant (30-60 seconds)
• Add the pork roast, bone broth, and coconut aminos and set the pressure cooker to "manual" mode
• Set the time to 50-60 minutes, depending on the size of your roast, and make sure the vent is sealed. Once the time is off you can carefully move the nob to the venting position to release the pressure. The pork should shred easily at this point but if you need more time add 8-10 minutes and return the vent to seal.
• Once your pork is cooked through dump the pork and liquids into a bowl and shred the pork with two forks. Add the cabbage slaw mixture and stir to combine.

To make the rice

• Wipe out the inner pot of the pressure cooker. Depending on how much rice your family eats, pour 2-3 cups of rice into a fine mesh strainer and rinse it with water. Add it to the inner pot of the pressure cooker along with a 1:1 ratio of water (2-3 cups)
• Return the inner pot to the pressure cooker and set to manual mode. Put 3-5 minutes on the timer. We have found that white jasmine rice cooks in 4 minutes.
• When the timer goes off release the pressure and fluff your rice with a fork. If you need more time then you'll want to work in 1 minute increments.
• Serve the pulled pork and cabbage mixture over the rice.

To make with a frozen roast

• Turn the pressure cooker to "saute" mode and add the avocado oil. Once the pad is hot add the ginger and garlic and saute until fragrant (30-60 seconds)
• Add the pork roast (will not be cut into chunks or seasoned), bone broth, and coconut aminos and set the pressure cooker to "manual" mode
• Set the time to 120-135 minutes, depending on the size of your roast, and make sure the vent is sealed. Once the time is off you can carefully move the nob to the venting position to release the pressure. The pork should shred easily at this point but if you need more time add 8-10 minutes and return the vent to seal.
• Once your pork is cooked through dump the pork and liquids into a bowl and shred the pork with two forks. Add the salt, pepper, and cabbage slaw mixture and stir to combine.

To make in a crock pot

• Add the pork roast, bone broth, and coconut aminos, ginger, and garlic to the slow cooker and turn on low for 7-9 hours, depending on the size of your roast. The pork is done it is easily shredded with two forks
• Once your pork is cooked through dump the pork and liquids into a bowl and shred the pork with two forks. Add the salt, pepper, and cabbage slaw mixture and stir to combine.