Asian-Style Instant Pot Pulled Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
422 kcal
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Course
Main Course
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Cuisine
Chinese
Asian-Style Instant Pot Pulled Pork
Description
The pork shoulder is cut into chunks, seasoned with salt and pepper, and browned using the Instant Pot’s sauté function to develop a flavorful crust. Then liquid ingredients including water, soy sauces, Shaoxing wine, brown sugar, ginger, garlic, and spices like cumin, smoked paprika, and five spice powder are added.
The pork cooks under high pressure for one hour, after which it’s removed and shredded. The cooking liquid is thickened with a cornstarch slurry to form a glossy sauce. This method produces tender pork with a rich sauce combining sweet, salty, earthy, and smoky notes grounded in traditional Asian seasonings.
Pork can be served with rice, noodles, or wrapped in buns. A substitution note advises gluten-free versions by using tamari or coconut aminos for soy sauce and dry sherry for Shaoxing wine. The dish requires no prolonged marinating, achieving flavor through the pressure cooking process.
Ingredients
- 1 (3.5 to 4 lbs, 1.6 kg to 1.8 kg) pork shoulder cut into 3 to 4 pieces
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Instant Pot
- 1 cup water
- 1/2 cup soy sauce or soy sauce, light
- 1 tablespoon dark soy sauce (or soy sauce0
- 1/4 cup Shaoxing wine (or dry sherry)
- 1/4 cup brown sugar
- 1 ginger sliced, thumb-sized piece
- 6 garlic smashed, cloves
- 1 tablespoon cumin powder
- 2 teaspoons smoked paprika powder
- 1/2 teaspoon five spice powder
- 1 onion , chopped
Slurry
- 2 tablespoons cornstarch
- 1/4 cup water
Instructions
- Thoroughly pat dry the pork with paper towels. Sprinkle salt and pepper on both sides.
- Add oil into the Instant Pot. Swirl to coat the bottom. Turn on the Saute function of the Instant Pot and wait until it shows as hot. Add the pork. Cook until all sides are golden brown, about 10 minutes. You might need to cook the pork in two batches. Add more oil, if needed. Transfer the browned pork to a big plate. Immediately add the water. Use a spatula to scrape off any brown bits stuck to the bottom of the Instant Pot. Turn off Saute function.
- Add the remaining Instant Pot ingredients. Stir to mix well.
- Transfer the cooked pork back into the Instant Pot. Cover the pot and seal the pressure valve. Use Manual mode on high pressure for 1 hour. Use natural or fast pressure release when done.
- Remove the pork from the pot and transfer to a big plate.
- Turn on the Saute function again to bring the sauce to a boil. Whisk the cornstarch and water together in a small bowl. Slowly add half of the mixture into the pot. Stir to mix well to thicken the sauce. If the sauce is still thin, slowly add the cornstarch slurry while stirring, until the sauce reaches the desired thickness. Turn off the Saute function immediately and transfer the sauce to a big bowl.
- To serve, shred the pork using two forks. Serve hot with the sauce, on top of steamed rice, or stuff into dinner rolls to make a sandwich with homemade Chinese coleslaw.
Notes
- Substitute tamari or coconut aminos for soy sauce and dry sherry for Shaoxing wine to make the recipe gluten-free.
- Browning the pork pieces before pressure cooking enhances flavor and texture.
- The cornstarch slurry thickens the cooking liquid into a sauce after pressure cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 422kcal | 21% |
| Carbohydrates | 3.3g | 1% |
| Protein | 31.3g | 63% |
| Fat | 30.8g | 47% |
| Saturated Fat | 10.9g | 55% |
| Cholesterol | 119mg | 40% |
| Sodium | 363mg | 15% |
| Potassium | 475mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 1.9g | 4% |
| Calcium | 30mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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