7-pound pork butt (cut into pieces that fit in the pressure cooker pot)

3/4 cup maple syrup

1/2 cup balsamic vinegar

3 tablespoons stone-ground mustard

2 tablespoons coconut aminos or soy sauce

Place the pork butt in a large plastic bag. In a mixing bowl, combine the remaining ingredients, and stir to thoroughly combine. Pour the sauce into the plastic bag with the pork butt, and seal. Turn the bag over a couple times to completely coat the roast, and marinate the roast in the refrigerator for an hour or two.

Place the marinated pork butt in the pressure cooker pot, and add the marinating liquid to the pot as well. Lock on the pressure cooker lid, and select the manual setting. Pressure cook the roast on high for 60 minutes**. When the pressure cooker beeps, let it go to the keep warm setting, and let the pressure naturally release. When the pressure is reduced, remove the lid, and slice up the roast. Serve.

**Note: If you use a “normal-sized” pork roast (3 to 4 pounds), reduce cooking time to about 50 minutes.

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