Week 3 Basics: Shredded Pork, Plantains, and Red Bell Peppers

Make the Shredded Pork:
Slow Cooker Method:
4 Season pork shoulder with about 1/2 tablespoon coarse sea salt. Place in the slow cooker. Cook on low for 8-10 hours, until pork easily shreds apart. Shred with two forks, removing excess fat. Store in an air-tight container.
Instant Pot Method:
7 Cut pork shoulder into 4-5 pieces and season with 1/2 tablespoon coarse sea salt.
8 Set Instant Pot to “sauté” mode and melt 1 tablespoon ghee or olive oil. Sear the pork on each side for 2-3 minutes, working in batches.
9 Once seared, add all pork back to pot, along with 1/2 cup of water. Put the lid on the Instant Pot, checking to make sure that the pressure valve is sealed, press the “manual” button, and then program it to cook for 90 minutes.
10 Once the timer goes off, you can manually release the pressure by slowly turning the pressure valve from sealed to “venting.” Remove pork from the pot and shred with two forks, removing excess fat.
11 Prep the Bell Peppers
12 Preheat the oven to 400 F. Cut 4 bell peppers into 1/2 inch squares and set the other 4 aside for later use.
13 Toss cut peppers with one tablespoon olive oil. Spread out onto a sheet pan and roast for 30-40 minutes, until skins are slightly blackened and wrinkled.
14 Prep the Plantains
15 Preheat oven to 400 F. Cut 6 of the plantains into 1/2 inch cubes, and set the other 3 aside for later use.
16 Toss cubed plantains with one tablespoon olive oil and one teaspoon sea salt. Spread out onto a sheet pan and roast for 25-30  minutes, until cubes are slightly browned.