Ingredients:

• 1 lb (500 g) boneless Ontario pork shoulder or butt roast
• 1 tbsp (15 mL) ground mustard
• 1 tsp (5 mL) each onion and garlic powder
• 1/2 tsp (2 mL) each salt and pepper, divided
• 2 tbsp (30 mL) canola oil
• 1/2 cup (125 mL) vegetable broth
• 2 tbsp (30 mL) grainy mustard
• 4 sub buns, halved
• 1/4 cup (60 mL) mayonnaise
• 2 tbsp (30 mL) Dijon mustard
• 8 slices Swiss cheese
• 8 slices black forest ham
• 8 sandwich slice dill pickles

Cooking Instructions:

1. Pat roast dry and cut into 4 equal pieces; set aside.
2. In a small bowl, stir together mustard, onion and garlic powder and 1/4 tsp (1 mL) of the salt and pepper. Add oil to form a paste and toss pork pieces evenly to coat.
3. Place rack in Instant Pot and place pork pieces on rack. Add broth to pot and lock lid. Set pressure release valve to sealing.
4. Set Instant Pot to manual pressure cook; set to high for 40 minutes. When cooking finishes; let the pressure release naturally for 10 minutes, then release any remaining steam by moving the pressure release valve to venting. Press cancel and open lid.
5. Remove pork to a large bowl, leaving any juices behind and pull pork with 2 forks removing fat or sinewy pieces if necessary. Stir in some of the juices to moisten pulled pork along with grainy mustard and remaining salt and pepper; set aside.
6. Spread one side of each bun with mayonnaise and the other side with Dijon mustard. Lay 2 slices of cheese on bottom bun of each sandwich. Top with 2 slices of the ham and 2 pickle slices on each sandwich. Top each with pulled pork mixture and place bun on top. Cut in half and enjoy sandwiches.

If you are using your own dill pickles and slicing them, you may need up to 4 slices for each sandwich.