3 1/2 lb. skinless, boneless pork shoulder, excess fat trimmed and discarded, pork cut into 2" pieces
Kosher salt
Freshly ground black pepper
1 Tbsp. extra-virgin olive oil
6 cloves garlic, peeled
2 oil-packed anchovy fillets
1/4 cup tomato paste
1 (28-oz.) can whole peeled tomatoes
1/3 cup pitted Castelvetrano and/or Kalamon olives, halved
1/4 cup packed fresh basil leaves, roughly chopped, plus more for serving
2 Tbsp. red wine vinegar
1 Tbsp. capers, drained
1/2 tsp. crushed red pepper flakes
1/2 tsp. granulated sugar
Cooked polenta and shaved Parmesan, for serving
Season pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 2
In an Instant Pot, heat oil on Sauté 2 minutes. Add garlic and cook, stirring frequently, until light golden, about 2 minutes. Stir in anchovies and tomato paste and cook, stirring, until tomato paste slightly darkens and anchovies are broken up into small bits, about 2 minutes more.
Step 3
Add tomatoes and any juices, breaking up tomatoes with a wooden spoon. Add olives, basil, vinegar, capers, red pepper flakes, and sugar and stir to combine. Nestle in pork.
Step 4
Close and lock lid. Cook on high pressure 30 minutes, or until pork is very tender.
Step 5
Manually release pressure. Using tongs, transfer pork to a large bowl. Using 2 forks, shred pork. Return pork to pot with sauce and set to Sauté. Bring to a simmer and cook, stirring occasionally, until sauce thickens, 8 to 10 minutes more.
Step 6
Serve pork over polenta. Top with Parmesan and basil.