Instant pot banh mi

Ingredients

• 3.5 lbs. pork shoulder, trimmed
• 2 tsp Chinese five spice
• 2 tsp kosher salt
• 1/2 tsp Hy-Vee ground black pepper
• 2 tbsp Hy-Vee Select olive oil
• 1/2 cup seasoned rice vinegar
• 1/2 cup fresh lime juice
• 1/2 cup water
• 6 Hy-Vee mini baguettes, split
• 1/2 cup Hy-Vee chipotle mayonnaise, divided
• 1/2 cup shredded carrots, divided
• 1/4 cup radishes, thinly sliced, divided
• 1/2 cup cucumbers, thinly sliced, divided
• 1/4 cup green onions, sliced, divided
• 1/4 cup fresh cilantro, divided
• 1 small jalapeno pepper, seeded and sliced, optional

Directions

1. Heat Instant Pot on the “Sauté” setting.
2. Rub pork with Chinese five spice, kosher salt, and black pepper; slice pork against the grain into 8 pieces. Add olive oil to Instant Pot and sear pork on all sides until a deep color develops, about 7 minutes. Add rice vinegar, lime juice, and water. Seal lid and pressure cook on HIGH for 1 hour.
3. Once pork has finished cooking, release seal and allow steam to escape naturally. Once steam has escaped, carefully remove the lid.
4. Remove pork from Instant Pot and shred into large pieces.
5. Spread mayonnaise onto split baguettes. Divide pork between 6 buns. Top with carrots, radishes, cucumber, green onions, fresh cilantro, and jalapenos, if desired.