Well I never got around to a pork sandwich, but I did have a wonderfully easy pork ragù for dinner and enough for another pasta night from the leftover Tuscan pork roast. It could not be easier when using the instant Pot and if you are lucky enough to make and freeze your own tomato sauce then you are half way to a hot bowl of meaty pasta sauce. I had about 5-6 cups of sauce and used every bit of it along with the leftover pan sauce from the pork and about 2 cups of chicken broth.
While the roast had plenty of herbs and seasonings flavor I felt the need to add in more to the sauce, but in lesser quantities so I chopped up another 2 cloves of garlic, added some fresh thyme leaves, rosemary, parsley and oregano. Basically add of your favorite sauce seasonings. Another great addition to the sauce were the remaining caramelized onions from my Instant Pot experiment…getting back to the recipe I took the whole chunk of leftover pork with the bone still in it, set it on the rack in the pot, added the pan sauce and 1 cup of chicken stock, sealed to cook under pressure, high, for 20 minutes, slow released when total pressure was down I removed the pork and shredded it then back into the pot with chopped fresh herbs, garlic and another cup of stock. Stir to blend and add 5-cups of sauce (I need 6 cups). Again cook under low pressure for 7 or so minutes, quick release and add a little more broth or sauce to thin the sauce a bit…serve over hot penne pasta with crushed pepper flakes and grated cheese.