I won’t lie, I am definitely trying to do more things with the Instant Pot where I can! And when you have a freezer full of various kinds of meat, you have to get creative. SO, one night I pulled out 2 pork roasts and thought, why not shred it? Now, I know roasts are not the perfect cuts for it, but when that’s all you have and you’re cooking for a small army, then you make it work. And honestly, it turned out so, so good! The pork was fork-tender, super flavorful, and was incredibly versatile! I made Asian pork quesadillas for lunch the next day (speaking of quesadillas, has anyone seen the current fad in making wraps?! It’s insanely clever, but I only saw it after making this, so have yet to try it myself).
And while I’m sure many of you are looking for a more romantic meal, those will have to wait till I am in my own home and my own kitchen (roasted tenderloin with a peppercorn cream sauce, garlic mashed potatoes, and maybe even some super fancy prosciutto-wrapped asparagus is on the agenda as the first meal for Frankie & I in the new house, which is currently being plastered and painted). So I’ll get to work on making more cozy creations when I have only two mouths to feed again!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Instant Pot Asian Pulled Pork
Ingredients – Serves 6
- 2-3 lb pork roast, shoulder, or butt
- 1 onion, chopped
- 3 tbsp garlic, minced
- 2 tbsp ginger, minced (I like to cheat and use the squeeze bottle)
- 2 1/2 cups chicken stock
- 4 tbsp hoisin
- 4 tbsp soy sauce
- 2 tbsp rice vinegar
- salt & pepper
- 1 tbsp oil
Instructions
- Cover all sides of the pork in salt & pepper.
- Press the “Sauté” button on your Instant Pot and heat oil. When the pot is hot, add the pork shoulder.
- Sear all sides of pork shoulder, about 2 minutes per side, then transfer the pork to a clean plate and set aside.
- Add the ginger and garlic, and sauté for 1-2 minutes, then add in the onion, cook for an additional 2-3 minutes.
- Add chicken stock, hoisin, soy sauce, and rice vinegar, scraping up the brown bits stuck to the bottom of the pot. Add the pork shoulder back into the pot.
- Cover and lock the lid. Make sure the steam release handle points at “sealing.” Choose the manual option, set it to 1 hour, and on high.
- When it is finished cooking, release the pressure (quickly or naturally does not matter). Unlock the lid and transfer to a rimmed baking sheet pan. Keep your Instant Pot on “Keep Warm.”
- Shred the pork with two forks, then put it back into the pot and give it a good toss in the sauce.
- Press the “Saute” button again to heat up and serve immediately. Or if you want to give some nice char, transfer back to the sheet pan and put under a high broiler for 3-5 minutes until your pork gets a slight char on it.
- Serve with rice (rice bowl as I did), stir-fry veggies, in a sandwich, or in a taco!
The Real Cooking Maggie 
Just in time for Lunar New Year.
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