Instant Pot Asian Style 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.

INSTANT POT® PULLED PORK

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.

SWEET AND SPICY ASIAN PORK TENDERLOIN IN THE INSTANT POT®

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
• Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
• Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
• Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
• Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
• Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
• Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
• Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

INSTANT POT® PULLED PORK SANDWICHES

Steps:

• Whisk smoked paprika, brown sugar, garlic powder, salt, and black pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and cook pork in batches until browned, 5 to 7 minutes. Pour in barbeque sauce and water. Close and lock the lid; select Manual function and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid; transfer pork to a separate plate. Reselect Saute function and simmer sauce until thickened, about 10 minutes. Shred pork with 2 two forks; mix with sauce.
• Slice bread rolls in half and fill with pulled pork; cover with tops.