Instant Pot Asian Pulled Pork Recipes

INSTANT POT ASIAN PULLED PORK

Steps:

• Gather all the ingredients first.
• Cut 1 onion into big chunks.
• Slice 1 knob of ginger and smash 6 garlic cloves.
• Cut the butcher's twine and season the pork shoulder (or pork butt) with 2 tsp kosher salt and freshly ground black pepper on all sides.
• Press the "Sauté" button on your pressure cooker (I use 6 QT Instant Pot) and heat 1 Tbsp oil. When the pot is hot, add the pork shoulder.
• Sear all sides of pork shoulder, about 2 minutes per side, then transfer the pork to a clean plate and set aside.
• Add the ginger slices and mashed garlic cloves in the pot, and sauté for 2-3 minutes. Once fragrant, add the chopped onion and coat with oil.
• Add 1 ½ cup chicken stock, 5 Tbsp soy sauce, and 2 Tbsp sake.
• And 4 Tbsp brown sugar and mix well, scraping the juicy brown bits stuck to the bottom of the pot. Add the pork shoulder back into the pot.
• Cover and lock the lid. Make sure the steam release handle points at "sealing" and not "venting". Press the "Keep Warm/Cancel" button on the Instant Pot to stop cooking. Press the "manual" button to switch to the pressure cooking mode. Press "+ (plus)" button to change the cooking time to 60 minutes on high pressure. It'll take about 15 minutes to pressurize.
• [stove-top pressure cooker] If you're using a stove-top pressure cooker, you won't have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 60 minutes.
• When it is finished cooking, the Instant Pot will switch automatically to the "Keep Warm" mode. Slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, or let the pressure release naturally for about 15 minutes. Unlock the lid and transfer to a rimmed baking sheet pan.
• Shred the pork with two forks.
• [Optional] Using a ladle, take out oil/fat (top layer of the liquid). Oil stays near the surface of the liquid, so if you gently submerge the ladle, only oil goes into the ladle, leaving the flavorful liquid behind. Here I discarded ¾ cup of oil.
• Put the pork back into the pot, and give everything a good toss so that it can soak up the flavors from the sauce.
• Press the "Saute" button again to heat up and serve immediately. Or if you want to give some nice char, transfer to an oven-safe skillet.
• Put the skillet under high broil for 3-5 minutes until the shredded pork has nice char.

INSTANT POT® ASIAN-STYLE PULLED PORK

Steps:

• Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
• Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
• Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.