Instant Pot Asian Pulled Pork: A Flavor Explosion in Minutes!

Are you craving the rich, savory flavors of Asian cuisine but short on time? Look no further! This Instant Pot Asian Pulled Pork recipe is your answer. It delivers tender, juicy, and incredibly flavorful pulled pork in a fraction of the time compared to traditional slow-cooking methods. The Instant Pot (or any electric pressure cooker) is a game-changer, transforming a tough cut of pork shoulder into a melt-in-your-mouth masterpiece in under an hour. Forget spending all day hovering over a smoker or oven; this recipe brings convenience and deliciousness together in perfect harmony.

This recipe is perfect for busy weeknights, potlucks, or any occasion where you need a crowd-pleasing dish without the fuss. The Asian-inspired marinade infuses the pork with a delightful blend of sweet, savory, and umami flavors, making it a guaranteed hit. Serve it on buns for delicious sliders, over rice bowls, in lettuce wraps, or even as a filling for tacos – the possibilities are endless!

## Why This Recipe Works

* **Speed:** The Instant Pot drastically reduces cooking time. What would normally take 6-8 hours in a slow cooker or oven is accomplished in about an hour with the pressure cooker.
* **Tenderness:** Pressure cooking breaks down the tough connective tissues in the pork shoulder, resulting in incredibly tender and easily shreddable meat.
* **Flavor:** The Asian-inspired marinade penetrates deep into the pork, creating a rich and complex flavor profile that is both savory and slightly sweet.
* **Convenience:** It’s a one-pot meal! Minimal cleanup is required after cooking.
* **Versatility:** The pulled pork can be used in a variety of dishes, from sliders and rice bowls to tacos and salads.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delicious Instant Pot Asian Pulled Pork:

* **Pork Shoulder (Boston Butt):** This is the star of the show! Choose a pork shoulder that is well-marbled with fat for the best flavor and tenderness. Aim for a 3-4 pound roast.
* **Soy Sauce:** A key ingredient for adding umami and saltiness to the marinade. Use low-sodium soy sauce to control the salt content.
* **Brown Sugar:** Provides sweetness and helps to caramelize the pork during cooking.
* **Rice Vinegar:** Adds a touch of acidity, balancing the sweetness and savory flavors.
* **Sesame Oil:** Infuses the pork with a nutty and aromatic flavor.
* **Ginger:** Freshly grated ginger adds a warm and spicy kick.
* **Garlic:** Minced garlic provides a pungent and savory base for the marinade.
* **Hoisin Sauce:** A thick, sweet, and savory sauce that adds depth and complexity to the flavor.
* **Sriracha (Optional):** For those who like a little heat, add a teaspoon or two of sriracha to the marinade.
* **Chicken Broth or Water:** Used as the cooking liquid in the Instant Pot. Chicken broth adds a bit more flavor, but water works just fine.
* **Cornstarch (Optional):** For thickening the sauce after cooking.
* **Green Onions (for garnish):** Adds a fresh and vibrant touch.
* **Sesame Seeds (for garnish):** Provides a nutty flavor and visual appeal.

**Detailed Ingredient List:**

* 3-4 lb Pork Shoulder (Boston Butt), cut into 3-4 inch chunks
* 1/2 cup Low-Sodium Soy Sauce
* 1/4 cup Brown Sugar, packed
* 2 tablespoons Rice Vinegar
* 1 tablespoon Sesame Oil
* 2 tablespoons Fresh Ginger, grated
* 4 cloves Garlic, minced
* 2 tablespoons Hoisin Sauce
* 1-2 teaspoons Sriracha (optional)
* 1 cup Chicken Broth or Water
* 1 tablespoon Cornstarch (optional, for thickening sauce)
* 2 Green Onions, thinly sliced (for garnish)
* 1 tablespoon Sesame Seeds (for garnish)

## Step-by-Step Instructions

Follow these detailed instructions to create perfect Instant Pot Asian Pulled Pork every time:

**Step 1: Prepare the Pork**

* Cut the pork shoulder into 3-4 inch chunks. This will help it cook more quickly and evenly in the Instant Pot. Removing some of the larger pieces of fat is also a good idea but leaving some will help with flavor.

**Step 2: Make the Marinade**

* In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, grated ginger, minced garlic, hoisin sauce, and sriracha (if using). Make sure the brown sugar is fully dissolved.

**Step 3: Marinate the Pork**

* Add the pork chunks to the marinade and toss to coat them evenly. Cover the bowl with plastic wrap or place the pork and marinade in a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes, or up to overnight for a more intense flavor.

**Step 4: Sear the Pork (Optional but Recommended)**

* This step is optional, but it adds an extra layer of flavor to the pulled pork. Turn on the Instant Pot’s Sauté function. Once the pot is hot, add a tablespoon of oil (vegetable or canola oil works well). Sear the pork in batches, browning each side for 2-3 minutes. This helps to caramelize the outside of the pork and create a richer flavor. Don’t overcrowd the pot, as this will lower the temperature and prevent proper searing. Remove the seared pork from the Instant Pot and set aside.

**Step 5: Pressure Cook the Pork**

* Pour the chicken broth or water into the Instant Pot. Scrape the bottom of the pot to deglaze any browned bits from searing (this adds even more flavor to the sauce!).
* Add the marinated pork to the Instant Pot, ensuring it’s mostly submerged in the liquid.
* Secure the Instant Pot lid and set the valve to the Sealing position.
* Cook on High Pressure for 45 minutes. If you want the pork even more tender, cook for 50 minutes. If your pork pieces are larger than the recommended 3-4 inches, add 5-10 minutes to the cooking time.

**Step 6: Natural Pressure Release**

* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15 minutes. This means you don’t touch the valve and let the pressure release on its own. After 15 minutes, carefully quick-release any remaining pressure by turning the valve to the Venting position. Be cautious of the steam!

**Step 7: Shred the Pork**

* Carefully remove the pork from the Instant Pot using a slotted spoon or tongs and transfer it to a large bowl. Shred the pork using two forks, pulling it apart into bite-sized pieces. The pork should be incredibly tender and shred easily.

**Step 8: Thicken the Sauce (Optional)**

* If you prefer a thicker sauce, you can thicken the liquid remaining in the Instant Pot. Turn on the Sauté function again. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water to create a slurry. Pour the cornstarch slurry into the Instant Pot and stir continuously until the sauce thickens, about 1-2 minutes.

**Step 9: Combine and Serve**

* Add the shredded pork back to the Instant Pot and toss to coat it evenly with the sauce. Let it simmer for a few minutes to allow the flavors to meld together.
* Garnish with sliced green onions and sesame seeds.
* Serve immediately and enjoy!

**Detailed Instructions:**

1. **Prepare the Pork:** Cut the 3-4 lb pork shoulder into 3-4 inch chunks.
2. **Make the Marinade:** In a large bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup packed brown sugar, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons grated fresh ginger, 4 minced garlic cloves, 2 tablespoons hoisin sauce, and 1-2 teaspoons sriracha (optional).
3. **Marinate the Pork:** Add the pork chunks to the marinade, toss to coat. Marinate for at least 30 minutes, or up to overnight.
4. **Sear the Pork (Optional):** Turn on Instant Pot’s Sauté function. Sear pork in batches, browning each side for 2-3 minutes. Remove and set aside.
5. **Pressure Cook the Pork:** Pour 1 cup chicken broth or water into the Instant Pot, scraping the bottom. Add marinated pork.
6. **Pressure Cook Settings:** Secure lid, set valve to Sealing. Cook on High Pressure for 45-50 minutes.
7. **Natural Pressure Release:** Allow natural pressure release for 15 minutes, then quick-release remaining pressure.
8. **Shred the Pork:** Remove pork and shred using two forks.
9. **Thicken the Sauce (Optional):** Turn on Sauté. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water. Pour into Instant Pot, stir until thickened.
10. **Combine and Serve:** Add shredded pork back to the Instant Pot, toss to coat. Simmer for a few minutes. Garnish with sliced green onions and sesame seeds.

## Tips for Success

* **Don’t Overcrowd the Instant Pot:** Cook the pork in batches if necessary to avoid overcrowding. Overcrowding can lower the temperature and affect the cooking time and texture.
* **Don’t Skip the Marinade:** The marinade is crucial for infusing the pork with flavor. The longer you marinate, the more flavorful the pork will be.
* **Adjust the Sweetness and Spice:** Taste the marinade and adjust the brown sugar and sriracha to your liking. You can also add a pinch of red pepper flakes for extra heat.
* **Use a Meat Thermometer:** If you’re unsure whether the pork is fully cooked, use a meat thermometer to check the internal temperature. It should reach at least 190°F (88°C) for optimal tenderness.
* **Degrease the Sauce (Optional):** If the sauce is too greasy after cooking, you can use a fat separator to remove excess fat before thickening it.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of chili oil to the marinade for extra heat.
* **Sweeten it Up:** Increase the amount of brown sugar for a sweeter flavor profile.

## Serving Suggestions

This Instant Pot Asian Pulled Pork is incredibly versatile and can be used in a variety of dishes:

* **Sliders:** Serve the pulled pork on mini buns with coleslaw and your favorite toppings.
* **Rice Bowls:** Layer the pulled pork over a bed of steamed rice with pickled vegetables, a fried egg, and a drizzle of sriracha mayo.
* **Lettuce Wraps:** Use large lettuce leaves as wraps for the pulled pork, adding shredded carrots, cucumbers, and a peanut sauce.
* **Tacos:** Fill tortillas with the pulled pork, along with shredded cabbage, cilantro, and a lime crema.
* **Sandwiches:** Make a classic pulled pork sandwich with your favorite toppings.
* **Salads:** Top a salad with pulled pork for a protein-packed and flavorful meal.
* **Noodle Bowls:** Add the pulled pork to ramen or udon noodle bowls for a hearty and satisfying dish.

## Variations

* **Spicy Pulled Pork:** Add more sriracha or a pinch of red pepper flakes to the marinade.
* **Sweet and Tangy Pulled Pork:** Add a tablespoon of honey or maple syrup to the marinade.
* **Hawaiian Pulled Pork:** Add a can of crushed pineapple (drained) to the Instant Pot during cooking.
* **Korean Pulled Pork:** Add a tablespoon of gochujang (Korean chili paste) to the marinade.

## Storage and Reheating

* **Storage:** Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the pulled pork in the microwave, on the stovetop, or in the oven. Add a splash of broth or water to prevent it from drying out.
* **Freezing:** You can also freeze the pulled pork for longer storage. Store it in an airtight container or freezer bag for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

*Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.*

* Calories: Approximately 350-450 per serving
* Protein: 30-40 grams
* Fat: 20-30 grams
* Carbohydrates: 10-20 grams

## Frequently Asked Questions (FAQ)

**Q: Can I use a different cut of pork?**
A: While pork shoulder (Boston butt) is the best cut for pulled pork, you can also use pork loin or pork tenderloin. However, these cuts are leaner and may not be as tender. If using a leaner cut, reduce the cooking time and add a tablespoon of oil to the Instant Pot to prevent it from drying out.

**Q: Can I make this recipe in a slow cooker?**
A: Yes, you can make this recipe in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the pork and serve.

**Q: Can I make this recipe ahead of time?**
A: Yes, you can make this recipe ahead of time. Cook the pork and shred it, then store it in the refrigerator until you’re ready to serve. Reheat it in the microwave, on the stovetop, or in the oven.

**Q: How do I prevent the Instant Pot from getting a burn notice?**
A: Ensure there is enough liquid in the Instant Pot (at least 1 cup) and that the bottom of the pot is scraped clean after searing. Sometimes bits stuck to the bottom can trigger the burn notice. Also, make sure the sealing ring is properly in place.

**Q: My pulled pork is too dry. What can I do?**
A: If your pulled pork is too dry, add some of the cooking liquid back to the shredded pork. You can also add a tablespoon of oil or butter to add moisture.

**Q: Can I add vegetables to the Instant Pot while cooking the pork?**
A: Yes, you can add vegetables like onions, carrots, and celery to the Instant Pot. Add them after searing the pork and before adding the broth. However, keep in mind that they will become very soft during the pressure cooking process.

Enjoy this easy and delicious Instant Pot Asian Pulled Pork recipe! It’s a guaranteed crowd-pleaser and a perfect way to enjoy the flavors of Asian cuisine without spending hours in the kitchen. Don’t forget to share your creations and tag us on social media! Happy cooking!