Asian-style Pork Shoulder

This Instant Pot recipe is very tasty because of the sugar and gochujang sauce.  You can serve this over rice or in a slider roll. Because of the timing, you should plan to spend a few minutes prepping, then about an hour, or so, to let the marinade seep into the pork.

Ingredients

For the Pork

• ¼ cup minced garlic
• 2 T coconut sugar
• 1 T Korean chili flakes
• 1 T sea salt, to taste
• 2 dashes of cayenne pepper
• 5 lbs. boneless pork shoulder, cut into two or three pieces

For the Sauce

• 1 T avocado oil
• 2 T minced garlic
• 2 T minced ginger
• ⅓ cup gochujang sauce
• ¼ cup soy sauce
• 2 T ketchup
• 2 T mirin
• 2 T honey
• 1 T rice wine vinegar
• 1 t Asian fish sauce
• 1 t sesame oil

Directions

Pork Prep

1. To prepare pork, combine garlic, coconut sugar, chile flakes, salt, and pepper.
2. Rub this marinade all over pork, then, if you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
3. Add about 1 tablespoon of avocado oil – make sure the bottom is completely coated.
4. Set your IP to sauté on High.  Wait until the IP is as hot as it can be.
5. Add pork pieces in batches and sear until browned all over, exactly 5 minutes per side. Add 3/4 cup water to skillet to deglaze.
6. Place the trivet into the IP and add ¼ cup water.
7. Move the pork pieces to your Instant Pot, cover, and set to cook for 9 minutes on high pressure.

Sauce Prep

1. While pork cooks, prepare sauce: In a small pot, warm avocado oil over medium heat.
2. Add garlic and ginger and sauté until fragrant:  1 to 2 minutes.
3. Add remaining ingredients and bring to a simmer.
4. Cook until thickened, 1 to 2 minutes. Set sauce aside (you can store it up to 1 week in your refrigerator.

When the Instant Pot has signaled that it’s finished

1. Manually release steam.
2. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
3. While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
4. Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
5. When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.
6. Serve pork on slider rolls, over rice or over quinoa.