Posted 01/09/25
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Asian Pulled Pork
Ingredients
- 1 Onion (11oz)
- 5-6 slices Giner
- 6 cloves Garlic
- 2.5-3 lbs Pork shoulder
- 2 tsp Diamond Crystal kosher salt
- 1 tsp Fresh ground black pepper
- 1 Tbsp Neutral oil
For the seasonings
- 1.5 cups Chicken broth
- 5 Tbsp Soy sauce
- 2 Tbsp Sake Can substitute dry sherry or Chinese rice wine
- 4 Tbsp Brown sugar 1/2 cup, packed
Instructions
- Cut 1 onion into big chunks.
- Cut the ginger knob into 5–6 slices ginger. Peel and smash 6 cloves garlic.
- Press the Sauté button on your electric pressure cooker (I use a 6 QT Instant Pot). When the inner pot is hot, add 1 Tbsp neutral oil. Then, add the pork shoulder. Tip: Select the High setting on Sauté mode, if your cooker has the option.
- Sear all sides of the pork shoulder, about 3 minutes per side. Then, transfer the pork to a clean plate and set aside.
- Add the ginger slices and smashed garlic cloves to the pot and sauté for 2–3 minutes. Once fragrant, add the chopped onion and toss to coat with the oil.
- Next, add 1½ cups chicken stock/broth, 5 Tbsp soy sauce, and 2 Tbsp sake and stir to combine.
- Add 4 Tbsp brown sugar and mix well, scraping the juicy brown bits stuck to the bottom of the pot. Finally, 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 to stop the Sauté function. Then, select the Pressure Cooking mode. Set the cooking time to 60 minutes and select High pressure. Then, press Start. It‘ll take about 15 minutes to reach full pressure.
- 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 quick release the pressure until the float valve drops down; alternatively, you can let the pressure release naturally for about 15 minutes. Then, unlock and remove the lid and transfer the roast to a rimmed baking sheet pan.
- Shred the pork with two forks.
- Ladle fat off top of sauce.
- Put the pulled pork back into the pot, and give everything a good toss so that the pork soaks up the flavors of the sauce.
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