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    Japanese Cookbook

    Instant Pot Asian Pulled Pork (Tacos and Rice Bowls)

    Main Dish
    Meat
    Pork
    Pork Butt
    Pork Shoulder
    Pulled Pork
    ​

    6 servings

    khẩu phần

    15 minutes

    thời gian hoạt động

    1 hour 30 minutes

    tổng thời gian
    Bắt đầu Nấu ăn

    Nguyên liệu

    1 onion (11 oz, 312 g) 11 312

    5 slices ginger (cut a 1-inch, 2.5 cm knob) 1 2.5

    6 cloves garlic

    2¾ lb pork shoulder (pork butt) (2½–3 lbs pork will work for this recipe) 2½–3

    2 tsp Diamond Crystal kosher salt

    freshly ground black pepper

    1 Tbsp neutral oil

    1½ cups chicken stock/broth

    5 Tbsp soy sauce

    2 Tbsp sake (or substitute dry sherry or Chinese rice wine)

    4 Tbsp brown sugar (¼ cup, packed) ¼

    Hướng dẫn

    Gather all the ingredients.

    Cut 1 onion into big chunks.

    Cut the ginger knob into 5 slices ginger. Peel and smash 6 cloves garlic.

    Cut off and discard the butcher’s twine from your 2¾ lb pork shoulder (pork butt). Season all sides of the roast with 2 tsp Diamond Crystal kosher salt and freshly ground black pepper.

    To Sauté the Ingredients

    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 2 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.

    To Cook under Pressure

    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.

    In a Stovetop Pressure Cooker: If you’re using a stovetop pressure cooker, close and lock the lid and set over medium-high heat until the cooker reaches high pressure. Then, reduce the heat to low to maintain high pressure for about 60 minutes. In a Slow Cooker: In your slow cooker or crockpot, cook on High for 5–6 hours or Low for 8–10 hours. In a Pot on the Stove: Cook, covered, in a heavy-bottomed pot on a low simmer for 2–3 hours on the stove.

    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.

    To Prepare the Pulled Pork

    Shred the pork with two forks.

    While optional, I recommend removing the excess oil and fat from the cooking liquid in the pot. To do so, gently submerge a ladle into the liquid to skim off only the oil and fat at the surface, leaving the flavorful liquid behind. Here, I discarded ¾ cup of oil.

    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.

    Press the Sauté button again to reheat the pork. Serve immediately. Or, if you want to give the pulled pork a nice char (optional), transfer it to an oven-safe skillet.

    Then, put the skillet in the oven and broil on High for 3–5 minutes until the shredded pork on the surface crisps and browns.

    To Serve

    To Prepare Asian Pulled Pork Rice Bowls: Shred iceberg lettuce, red cabbage, and carrots, chop green onions, and thinly slice red radishes. Pan-fry eggs. Make Spicy Mayo. Put the pulled pork and the toppings over hot steamed rice in a bowl. Garnish with black sesame seeds.

    To Prepare Asian Pulled Pork Tacos: Shred iceberg lettuce, red cabbage, and carrots, chop green onions and cilantro, and thinly slice red radishes. Make Spicy Mayo. Put the pulled pork and toppings in the tortilla. Garnish with wedges of lime.

    Instant Pot Asian Pulled Pork is a comforting and versatile protein that works in many popular dishes! Try it in taco rice, add it to lettuce wraps and fried rice, fill steamed buns with it, or enjoy it in pulled pork sandwiches.

    To Store

    Keep the pulled pork in an airtight container for 3–4 days in the refrigerator and up to 2–3 months in the freezer.

    Dinh dưỡng

    Kích thước Khẩu phần

    -

    Calo

    313 kcal

    Tổng Chất béo

    8 g

    Chất béo bão hòa

    2 g

    Chất béo không bão hòa

    5 g

    Chất béo chuyển hóa

    1 g

    Cholesterol

    125 mg

    Natri

    702 mg

    Tổng Carbohydrate

    8 g

    Chất xơ

    1 g

    Tổng Đường

    5 g

    Chất đạm

    48 g

    6 servings

    khẩu phần

    15 minutes

    thời gian hoạt động

    1 hour 30 minutes

    tổng thời gian
    Bắt đầu Nấu ăn

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    Nguyên liệu

    1 onion (11 oz, 312 g) 11 312

    5 slices ginger (cut a 1-inch, 2.5 cm knob) 1 2.5

    6 cloves garlic

    2¾ lb pork shoulder (pork butt) (2½–3 lbs pork will work for this recipe) 2½–3

    2 tsp Diamond Crystal kosher salt

    freshly ground black pepper

    1 Tbsp neutral oil

    1½ cups chicken stock/broth

    5 Tbsp soy sauce

    2 Tbsp sake (or substitute dry sherry or Chinese rice wine)

    4 Tbsp brown sugar (¼ cup, packed) ¼

    Hướng dẫn

    1

    Gather all the ingredients.

    2

    Cut 1 onion into big chunks.

    3

    Cut the ginger knob into 5 slices ginger. Peel and smash 6 cloves garlic.

    4

    Cut off and discard the butcher’s twine from your 2¾ lb pork shoulder (pork butt). Season all sides of the roast with 2 tsp Diamond Crystal kosher salt and freshly ground black pepper.

    5

    To Sauté the Ingredients

    6

    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.

    7

    Sear all sides of the pork shoulder, about 2 minutes per side. Then, transfer the pork to a clean plate and set aside.

    8

    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.

    9

    Next, add 1½ cups chicken stock/broth, 5 Tbsp soy sauce, and 2 Tbsp sake and stir to combine.

    10

    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.

    11

    To Cook under Pressure

    12

    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.

    13

    In a Stovetop Pressure Cooker: If you’re using a stovetop pressure cooker, close and lock the lid and set over medium-high heat until the cooker reaches high pressure. Then, reduce the heat to low to maintain high pressure for about 60 minutes. In a Slow Cooker: In your slow cooker or crockpot, cook on High for 5–6 hours or Low for 8–10 hours. In a Pot on the Stove: Cook, covered, in a heavy-bottomed pot on a low simmer for 2–3 hours on the stove.

    14

    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.

    15

    To Prepare the Pulled Pork

    16

    Shred the pork with two forks.

    17

    While optional, I recommend removing the excess oil and fat from the cooking liquid in the pot. To do so, gently submerge a ladle into the liquid to skim off only the oil and fat at the surface, leaving the flavorful liquid behind. Here, I discarded ¾ cup of oil.

    18

    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.

    19

    Press the Sauté button again to reheat the pork. Serve immediately. Or, if you want to give the pulled pork a nice char (optional), transfer it to an oven-safe skillet.

    20

    Then, put the skillet in the oven and broil on High for 3–5 minutes until the shredded pork on the surface crisps and browns.

    21

    To Serve

    22

    To Prepare Asian Pulled Pork Rice Bowls: Shred iceberg lettuce, red cabbage, and carrots, chop green onions, and thinly slice red radishes. Pan-fry eggs. Make Spicy Mayo. Put the pulled pork and the toppings over hot steamed rice in a bowl. Garnish with black sesame seeds.

    23

    To Prepare Asian Pulled Pork Tacos: Shred iceberg lettuce, red cabbage, and carrots, chop green onions and cilantro, and thinly slice red radishes. Make Spicy Mayo. Put the pulled pork and toppings in the tortilla. Garnish with wedges of lime.

    24

    Instant Pot Asian Pulled Pork is a comforting and versatile protein that works in many popular dishes! Try it in taco rice, add it to lettuce wraps and fried rice, fill steamed buns with it, or enjoy it in pulled pork sandwiches.

    25

    To Store

    26

    Keep the pulled pork in an airtight container for 3–4 days in the refrigerator and up to 2–3 months in the freezer.