Instant Pot Sweet 'n Spicy Asian Pulled Pork
Calories 500kcal
Ingredients
- 4 pounds pork roast (pork shoulder, or Boston butt, trimmed of excess fat)
- 3 tablespoons lard (pork shoulder, or Boston butt, trimmed of excess fat)
- 1 cup chicken broth
- 1/2 cup coconut aminos
- 1/4 cup coconut sugar (pork shoulder, or Boston butt, trimmed of excess fat)
- 6 cloves garlic (pork shoulder, or Boston butt, trimmed of excess fat)
- 2 tablespoons rice vinegar
- 1 tablespoon Chinese five-spice powder
- 1 1/2 teaspoons ginger (pork shoulder, or Boston butt, trimmed of excess fat)
- 1 teaspoon turmeric
- 1 teaspoon sriracha sauce (pork shoulder, or Boston butt, trimmed of excess fat)
- 1 lime (juice and zest
Instructions
- Press the Saute button on the Instant Pot to begin warming up the pot.
- Add the bone broth to the pot.
- Then, add the pork roast to the pot.
- Whisk together the remaining ingredients and pour them over the pork roast.
- Put the lid on the Instant Pot, seal the vent, and press Keep Warm/Cancel.
- Press the Manual button and adjust the time to 90 minutes.
- When the pot beeps, signalling that cooking is done, do a natural pressure release for 20 minutes.
- Release any remaining pressure and remove the lid.
- Transfer the meat to the bowl of a stand mixer fitted with the paddle attachment to shred the pork.
- Alternatively, transfer the meat to a cutting board and use 2 forks to shred the pork.
- Press the Saute button again and bring the remaining sauce to a simmer.
- Simmer until slightly thickened and reduced by about half.
- Finally, return the shredded pork to the Instant Pot and stir it to coat it in the sauce.
- Serve over rice, cauli-rice, rice noodles, in tacos, or with stir-fried veggies!
Originally posted 2019-02-20 18:47:47.
