Instant Pot Sweet ‘n Spicy Asian Pulled Pork

Instant Pot Sweet 'n Spicy Asian Pulled Pork

1 hour 30 minutes
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.

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