Place all ingredients in the instant pot. Secure the lid, and make sure the pressure release valve is set to sealing. Manually set to pressure cook on high for 75 minutes.
Once done, naturally release pressure by turning the valve to "venting". Once the pin drops remove the lid. The meat should be incredibly tender and should fall apart easily with a fork -- if it doesn't, don't hesitate to secure the lid and cook for an additional 5-10 minutes.
Shred the meat using 2 forks, then return it to the instant pot and toss it in its juices.
Preheat oven to 350F.For low carb, place a pile of meat on a rimmed baking sheet, and top with provolone (6-8 ounces). Bake in oven for 7-9 minutes until the cheese has melted. We like to serve these are low carb bowls, over cauliflower rice.For the sandwiches, split the buns in half and butter the inside of each roll. Bake until just toasted (about 2 minutes). Remove bread, and turn the oven up to broil. Use tongs to grab the meat and place on top of the buns, followed by a slice of provolone. Bake until the cheese has melted (watch carefully!). Either way, be sure to top your meal with additional Giardiniera and pepperoncinis and enjoy!
Notes
Good Seasons Zesty Italian Salad Dressing Mix - can't find this? Sub for 1 1/2 tablespoons of additional Italian seasoning.
If using Italian-style Giardiniera - use 16 ounces of pepperoncinis and 1/2 cup of pepperoncini juice.
If using Chicago-style Giardiniera - use 8 ounces of pepperonicinis and no pepperoncini juice.
Our favorite brand of Giardiniera is Macroni, which I've only been able to find on Amazon.
Nutritional info for the sandwiches: 700 calories, 36 g carbs, 58 g protein, 36 g fat, 3 g fiber, 5 g sugar