Instant Pot® Asian-Style Pulled Pork recipe

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Ingredients

3 ½ pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1 cup beef broth
1 cup chopped mushrooms
½ cup balsamic vinegar
⅓ cup soy sauce
2 tablespoons honey
2 tablespoons minced garlic
1 tablespoon sesame oil
1 tablespoon minced ginger
2 teaspoons red pepper flakes
1 teaspoon Chinese five-spice powder
2 ½ tablespoons cornstarch
⅛ cup cold water
¼ cup chopped green onions

Nutrition Info

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
servingSize: -
sodium: 509.9 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Select high pressure according to manufacturer's instructions, set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  3. 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.

  4. 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.

  5. Shred the pork using 2 forks to pull apart, mix with sauce. Top with green onions and serve.

Recipe Yield

12 servings

Recipe Note

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.

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