Step 1

Assemble- In the stainless steel insert of an Instant Pot, stir together all ingredients except the pork shoulder. Add the pork shoulder, flip it over to coat in the sauce.

Step 2

Cook- Put the lid on the Instant Put, set the valve to 'sealed' and set to high pressure for 90 minutes. When the 90 minutes is up, release pressure immediately, or allow to naturally release for 10-20 minutes.

Step 3

Shred- Remove the pork shoulder from the pot, shred with a couple of forks or an electric hand mixer, and place back in the Instant Pot.

Step 4

Sweet Potatoes- Heat oven to 425°F. Toss the sweet potato cubes with olive oil, salt & pepper and arrange on a baking sheet. Bake for 25 minutes, flipping halfway through.

Step 5

Corn- Cook them in the Instant Pot (2 minutes with quick pressure release) or in a pot of boiling water on the stove (boil for 10 minutes). Cool, then slice the kernels off the cob.

Step 6

Assemble- in four 2 cup meal prep containers, add:* 1/2 cup pulled pork with some sauce* 1/4 of the batch of sweet potatoes* 1/4 cup of corn*1/4 of the tomatoes