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In a large mixing bowl, whisk together all the spices for the marinade. Add olive oil and whisk to combine well. Add the pork shoulder and turn until completely coated in the marinade. Allow to marinate in refrigerator for 60 minutes (the longer the better!), turning occasionally to coat. Remove from refrigerator about 20-30 minutes before cooking to allow to come to room temperature.
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Turn InstantPot to saute setting on high heat. Add 2 tablespoons olive oil and sear pork shoulder on all sides until browned, about 2 minutes per side (don't throw out the excess marinade in the bowl). Remove pork to a plate. Add onion and sear until it is softened and translucent, about 6-8 minutes. Add diced tomatoes, tomato paste, stock, and reserved marinade and stir to combine. Add pork back to the InstantPot. Turn saute feature off and place lid on the InstantPot, turning to lock. Set vent to sealing. Turn on pressure cooker setting to high for 70 minutes. When finished, use the quick release method to release the pressure.
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When there are about 15-20 minutes left, prepare couscous as directed on stovetop. Toast naan bread over an open flame for about 10-12 seconds per side.
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When pork is finished, remove from the Instant Pot to a cutting board. Set InstantPot to saute on high again to simmer and reduce sauce. Shred pork, discarding any large chunks of fat or sinew, and return shredded pork to the pot and stir. Allow to simmer for about 10 minutes, until the sauce is reduced and the pork has absorbed all those delicious flavors! Serve over couscous with naan bread and garnished with cilantro.