Instant Pot Sweet ‘n Spicy Asian Pulled Pork

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4 from 123 votes

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!

Nutrition

Calories: 500kcal

Originally posted 2019-02-20 18:47:47.

Article Categories:
Lunch

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