Instant Pot Braised Pork Shoulder with Roasted Sweet Potatoes

Wash 1.5 lb sweet potatoes and slice them into 1-inch thick wedges. Peel and chop 1 large yellow onion. Peel and mince 6 garlic cloves. Thinly slice 1 small red onion.

In a small bowl, combine the sliced red onion with 2 tbsp of the apple cider vinegar and a pinch of salt. Set aside at room temperature to macerate and create a quick pickle.

Cut the 5.5 lb raw pork shoulder into large 3-inch chunks, removing any excessively large pieces of gristle but leaving the fat for flavor. Season all sides of the pork chunks with 1.5 tsp salt and 1 tsp black pepper.

Turn the Instant Pot to 'Sauté' mode and add 1 tbsp olive oil. Working in batches to avoid crowding, sear the pork chunks until deeply browned on all sides, about 8-10 minutes total. Transfer seared pork to a clean plate.

Add another 1 tbsp olive oil to the Instant Pot. Add the chopped yellow onion and sauté for 3 minutes until softened. Add the minced garlic, 1 tsp dried thyme, and 1 tsp dried rosemary, stirring constantly for 1 minute to release their aromatics without burning the garlic.

Pour in 1.5 cups chicken broth and the remaining 2 tbsp apple cider vinegar, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Return the pork and any accumulated juices to the pot.

Secure the Instant Pot lid, set the valve to 'Sealing', and select 'Manual/Pressure Cook' on High for 60 minutes.

While the pork cooks, preheat your oven to 400°F. Toss the sweet potato wedges with the remaining 1 tbsp olive oil, 0.5 tsp salt, and a pinch of black pepper on a baking sheet. Roast in the oven for 30-35 minutes, turning halfway through, until tender and caramelized.

Once the Instant Pot timer goes off, allow a 15-minute natural pressure release, then carefully vent any remaining steam. Remove the pork chunks to a large cutting board and shred them slightly with two forks.

Measure out exactly half of the shredded pork (approximately 2 lbs of cooked meat), place it in an airtight container, and store it in the refrigerator for Day 7's meal.

Switch the Instant Pot back to 'Sauté' and simmer the remaining braising liquid for 5 minutes to reduce slightly. Toss the remaining pork with a few spoonfuls of the reduced sauce. Serve the pork alongside the roasted sweet potatoes, garnished with the quick pickled red onions.