Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Divide pumpkin, sage, red onion, and apple cider vinegar among indicated number of round freezer containers.
2. Rub pork with salt, pepper, and nutmeg.
3. Divide pork among indicated number of round freezer containers, placing over pumpkin mixture.
4. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Prep from frozen
2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
3. Saute frozen contents for 5 minutes.
4. Lock lid into place and seal steam nozzle.
5. Cook on high pressure for 22 minutes.
6. Let pressure release naturally.
7. Once pressure is released, open lid and add apples and allspice. Replace lid and seal steam nozzle.
8. Cook on high pressure for 3 minutes.
9. Shred pork before serving.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Rub pork with salt, pepper, and nutmeg.
3. Heat oil on saute and brown pork roast, about 2 minutes per side.
4. Add pumpkin, sage, red onion, and apple cider vinegar.
5. Lock lid into place and seal steam nozzle.
6. Cook on high pressure for 22 minutes.
7. Let pressure release naturally.
8. Once pressure is released, open lid and add apples and allspice. Replace lid and seal steam nozzle.
9. Cook on high pressure for 3 minutes.
10. Shred pork before serving.