On Instant Pot Asian Pulled Pork

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


  1. Cover all sides of the pork in salt & pepper.
  2. Press the “Sauté” button on your Instant Pot and heat oil. When the pot is hot, add the pork shoulder.
  3. Sear all sides of pork shoulder, about 2 minutes per side, then transfer the pork to a clean plate and set aside.
  4. Add the ginger and garlic, and sauté for 1-2 minutes, then add in the onion, cook for an additional 2-3 minutes.
  5. 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.
  6. 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.
  7. 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.”
  8. Shred the pork with two forks, then put it back into the pot and give it a good toss in the sauce.
  9. 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.
  10. Serve with rice (rice bowl as I did), stir-fry veggies, in a sandwich, or in a taco!

One Comment Add yours

  1. bernlag says:

    Just in time for Lunar New Year.


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