Method

1. Preheat oil in large skillet over medium high heat or your Instant Pot on sauté.
2. Combine the salt, paprika, onion powder, and ginger in a bowl. Pat your pork loin dry with paper towels then rub in the spice mixture.
3. Beginning with the the fat side down, sear the pork until browned on each side. 3 to 4 minutes on each side.
4. Meanwhile, dice your onion. Then combine the soy sauce with the juice from the can of pineapple chunks, you should get about ¾ cups of juice from the can.
5. Place half the pineapple chunks on the bottom of your slow cooker or Instant Pot. Place your seared pork loin on top with the fat side up.
6. Add in the remaining pineapple, diced onion, and pour the soy sauce/pineapple juice mixture over the top or the pork.
7. Cover and cook low for 5 hours or on high pressure for 1 hour (3lb) - 1:20 (4lb). You can release the steam naturally or by using the button.
8. Strain the liquid from the slow cooker through a sieve into a medium saucepan over medium high heat and bring to a simmer. Slowly sprinkle xanthan gum in the sauce and mix throughly as you go. Reduce by about ⅓ until thickened.
9. Meanwhile, shred the pork with a fork. Put the strained pineapple and onion back and mix slightly.
10. Serve over cauli-rice or rice!