INSTANT POT ASIAN PULLED PORK
Deliciously-fall-apart-tender, this Instant Pot Asian Pulled Pork is an easy, versatile dish that can be enjoyed in your sandwich, rice bowl, or tacos! It's a perfect recipe to make ahead of time to savor on a busy weeknight.
Provided by Namiko Chen
Categories Main Course
Time 1h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313 kcal, Carbohydrate 8 g, Protein 48 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 125 mg, Sodium 702 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
INSTANT POT® ASIAN-STYLE PULLED PORK
The Asian flavors in this pulled pork are a great change from standard BBQ pulled pork. Easy to do in the Instant Pot® or adaptable for a slow cooker. Garnish with toasted sesame seeds. Great over rice, noodles, wrapped in leaf lettuce, or in rice paper wraps.
Provided by Brent W
Categories World Cuisine Recipes Asian
Time 1h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 7.8 g, Cholesterol 52 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.6 g, SaturatedFat 4.8 g, Sodium 509.9 mg, Sugar 4.7 g
INSTANT POT® PULLED PORK
This pulled pork dish is a blend of a couple other recipes, made in the Instant Pot®. We had this on the Fourth of July, and it was a huge hit! Serve on warmed hamburger rolls, top with the thickened sauce, bread and butter pickles, or cole slaw as desired.
Provided by Julie Tramp
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h20m
Yield 16
Number Of Ingredients 17
Steps:
- Combine brown sugar, chili powder, paprika, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl. Rub the dry rub mixture all over the trimmed shoulder roast. Pierce roast with a fork to help seasoning penetrate meat. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Cut pork into 4 to 6 pieces and add to the hot oil. Cook a few pieces at a time until browned, about 5 minutes. Transfer cooked meat to a plate.
- Add chicken broth to the pot and deglaze the browned bits from the bottom by stirring constantly with a whisk until smooth. Turn Instant Pot® off.
- Add water, apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons tomato paste, onion, and 2 tablespoons ketchup. Top with browned pork. Close and lock the lid, making sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and onions and cover to keep warm.
- Set Instant Pot® to saute and add remaining tomato paste, remaining ketchup, and 1/2 cup brown sugar. Use a ladle to skim excess fat from the top of the liquid and discard it. Cook until sauce is reduced in volume by about 1/2, about 15 minutes.
- Meanwhile, use 2 forks to shred cooked pork into small chunks. Serve meat as desired, topped with the thickened sauce.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 17.8 g, Cholesterol 64.9 mg, Fat 20.9 g, Fiber 1.1 g, Protein 15.6 g, SaturatedFat 7.1 g, Sodium 1777.4 mg, Sugar 15.6 g
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