Hawaiian Instant Pot Pulled Pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
55 mins
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Total Time
55 mins
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Servings
6
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Calories
391 kcal
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Course
Main Course
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Cuisine
American
Hawaiian Instant Pot Pulled Pork
Description
This pulled pork recipe starts by mixing pineapple juice, water, tamari soy sauce, honey, tomato paste, rice wine vinegar, sriracha, garlic, and ginger to create a flavorful braising liquid. Pork shoulder is trimmed and cut into pieces, then placed in the Instant Pot with the sauce and pineapple chunks. Pressure cooking at high pressure for 55 minutes tenderizes the meat thoroughly.
The cooking liquid infuses the pork with a balance of sweet, tangy, umami, and spicy flavors. Once cooked, the meat is shredded and mixed back with the cooking juices to maintain moisture. Optionally, simmering the sauce after cooking thickens it into a glaze that can be used as a finishing sauce, enhancing the dish's depth.
This pulled pork works well for sandwiches, rice bowls, or as a main dish alongside sides. Making a marinade ahead improves flavor absorption. Browning the pork before pressure cooking adds richness. Adjust heat by adding extra sriracha or chili flakes. The natural pressure release took about 25 minutes, allowing gentle finishing of the meat’s texture.
For added caramelization and flavor, finishing the dish under a broiler after shredding is recommended.
Ingredients
- 1/4 cup water
- 1/2 cup pineapple juice
- 1/3 cup tamari soy sauce gluten-free
- 3 tbsp honey
- 3 tablespoons tomato paste
- 1 tablespoon rice wine vinegar (or apple cider vinegar)
- 1-2 tablespoons Sriracha sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 tbsp olive oil
- 3 pounds pork shoulder excess fat trimmed and cut into 2 pieces, boneless, 1.35kg
- 1 cup pineapple chunks
Instructions
- Combine the pineapple juice, water, tamari soy sauce, honey,tomato paste, rice wine vinegar, sriracha sauce, minced garlic, minced gingerin a mixing bowl and set aside.
- Add pork pieces into the instant pot insert and pour in the spicedpineapple juice mix. Add the pineapple chunks on top.
- Cover your Instant Pot, set the vent to sealing, select the pressurecook (or manual) and set the timer to 55 minutes, ad let the pork cook under highpressure until done. When done let the pressure release naturally.
- Transfer the pork to a plate and shred before placing in a bowl,and adding some of the cooking liquid to keep it moist.
- Optional step: Press the sauté button once more, and let the sauce simmer for 10-15 minutes or until it has thickened and reduced by more than halfand use it like a bbq sauce.
Notes
- Marinate the pork for 2 to 4 hours in the sauce for more intense flavor absorption.
- Trim excess fat from the pork shoulder before cooking to reduce greasiness.
- Sear the pork on all sides in the Instant Pot or a skillet before pressure cooking to enhance taste.
- Adjust spiciness by increasing sriracha or adding chili flakes as desired.
- Natural pressure release took about 25 minutes in this recipe for optimal tenderness.
- Optionally, finish the shredded pork under a broiler to develop caramelized edges and deeper flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 53g | 106% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 136mg | 45% |
| Sodium | 965mg | 40% |
| Potassium | 1040mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 9mg | 10% |
| Calcium | 30mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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