Trim and discard the extra fat from the pork roast and cut it into 2-inch cubes. (If all the available roasts are extra fatty at the butcher counter, buy a slightly larger one so you’ll end up with 3 pounds of meat.)
Measure out the Diamond Crystal kosher salt or Magic Mushroom Powder and toss well to coat all the pork pieces. (Yes, Magic Mushroom Powder can be used as a 1:1 substitute for Diamond Crystal kosher salt in most of my savory recipes!)
Turn on the Sauté function on your Instant Pot and add the coconut oil once the insert is hot. Toss in the seasoned pork cubes and cook, stirring, until the meat gets a bit of sear on the sides. If you’re pressed for time, don’t worry about searing the meat carefully. I’ve tested this recipe both ways (diligently searing in batches and not), and the final result tastes great either way.
Drain the pineapple juice and set the pineapple chunks aside (or keep them in the fridge until you’re ready to serve and eat the pork stew). You’ll be adding ½ cup pineapple juice to the recipe.
Turn off the Sauté function on the Instant Pot. Add the diced serrano peppers, basil, cumin, and black pepper to the pork. Give everything a good stir to distribute the seasoning.
Pour in ½ cup pineapple juice and the lime juice. Give everything a good stir. (Make sure the liquid reaches the bottom of the insert. Otherwise, you might get a “BURN” or “OVHT” error message on your Instant Pot display as the stew reaches high pressure.)
Lock the lid on top and make sure the top valve is pointed to the sealed position. (If you’re using the Instant Pot Ultra, you won’t need to adjust the valve.)
Program the Instant Pot to cook under high pressure for 35 minutes, and let the pressure drop naturally. If you’re feeling impatient and hangry, you can manually release the pressure after 20 minutes.
Open the lid and check that the pork is fork tender. If the pork is still tough, cook for 5-10 more minutes under high pressure.
Stir in the pineapple chunks until warmed through. Taste and adjust for seasoning with additional salt, Magic Mushroom Powder, or lime juice.
Ladle up the pork and pineapples and garnish with scallions. Spicy Pineapple Pork tastes great served over cauliflower rice!
If you’re doing a Whole30, make sure your canned pineapple doesn’t contain syrup or added sugar! This brand is the one I use.
If you don’t love spicy food, make sure you remove the ribs, pith, and seeds from the serrano peppers—or just leave ’em out entirely. Conversely, you can crank up the heat even more by adding cayenne pepper to the dried spices or increasing the amount of serrano peppers.
The leftovers taste great simply reheated (I plop ’em in my Instant Pot and cook for 2 minutes under high pressure) or fried crispy in a skillet.
No Instant Pot? Don’t freak out: You can make it in a slow cooker—just cook the pork on low for 8-10 hours before adding the pineapple chunks at the end.