Instant Pot Korean-Inspired Pulled Pork

Korean pulled pork

Meat | September 11, 2017 | By

Ninety minutes to make a fantastic Korean dish? Heck, yeah! This Korean-inspired pulled pork recipe is a sticky, slightly spicy, flavorful take on pulled pork, made fast in your Instant Pot pressure cooker! We borrowed this recipe from Lane Patten with the awesome food blog, With Two Spoons. You can just smell the aromas wafting through your kitchen from the wonderful Korean flavors like gochujang sauce, garlic and ginger, sesame oil, and other seasonings. Lane uses boneless pork shoulder that literally falls apart once cooked in the slow cooker. Top it with a poached egg, so pretty! Makes a quick meal for those busy weeks now that school’s back in session! Enjoy, and thank you Lane!

Korean Pulled PorkThe pork shoulder literally falls apart once cooked in the pressure cooker! So tender and flavorful, serve this dish over sticky rice for the perfect and quick meal for your family.

Korean Pulled PorkA poached egg is so pretty on top of this delicious Korean-inspired pulled pork recipe. Everything tastes good with an egg on top!

Korean pulled porkOne bite of this tender Korean pulled pork and you’ll go for seconds, and thirds!

[Photo credits: Lane Patten/With Two Spoons]

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Pressure Cooker Korean-Inspired Pulled Pork
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 4 pound boneless pork shoulder, trimmed and cut into 4 pieces
  • 4 cloves garlic, minced
  • ¾ cup water
  • ½ cup soy sauce
  • ½ cup gochujang sauce
  • ½ cup brown sugar
  • 2 Tablespoons rice vinegar
  • 2 Tablespoons sesame oil
  • 1 Tablespoon lime zest
  • 1 Tablespoon lime juice
  • 2 teaspoons grated ginger
  • Rice for serving
  • Optional garnishes: sliced green onions, lime zest, sesame seeds, peanuts, poached egg
Instructions
  1. In a medium-sized bowl combine garlic, water, soy sauce, gochujang sauce, brown sugar, rice vinegar, sesame oil, lime zest, lime juice and grated ginger to make a sauce. Press sauté button on the Instant Pot. Place pork into the Instant Pot and sear, turning pork every 2 minutes. Pour sauce over the pork in the Instant Pot. Press the manual button on the Instant Pot. Adjust time to 45 minutes. Press the start button and the Instant Pot will start coming to pressure (Will take approximately 10 minutes to get to pressure, and then will start a count down).
  2. When the Instant Pot beeps (after the 45 minutes have counted down), allow natural pressure release (this will go faster if you turn the Instant Pot off, but this is not necessary). Natural pressure release will take approximately 30 minutes.
  3. Remove pork from the Instant pot and pull with two forks. Add a few tablespoons of sauce to keep pork moist. Press sauté button on Instant Pot. Reduce the sauce to desired thickness (I prefer my sauce thin so it soaks into the rice, but if you prefer your sauce thicker, combine 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry, and then add to sauce while reducing.) Serve pork over rice and drizzle with sauce. Garnish with options listed above!
Notes
This recipe is from With Two Spoons: https://withtwospoons.com/instant-pot-korean-inspired-pulled-pork/

If you liked this recipe, try our Slow Cooker Pulled Pork Sandwich (Bánh Mì):

slow cooker, pulled pork, Báhn Mì, Vietnamese sandwich, Chinese Five Spice, Asian sandwich, Asian lunch, Asian recipe

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sesame oil

Asian-Spiced Roasted Rainbow Carrots

roasted rainbow carrots

Sides | September 4, 2017 | By

Looking forward to the fall harvest and feeling the love for these colorful carrots! Here’s a beautiful side dish that screams “autumn” and pairs with everything! Our Asian-Spiced Roasted Rainbow Carrots pop with color, are so flavorful and roast easily in your oven. The sauce is sweet and spicy, a combination of soy sauce, sambal oelek (red chili paste), maple syrup, sesame oil, and lime. Actually, this sauce can be used as a marinade for your protein also — chicken, shrimp, fish — endless possibilities! These gorgeous carrots came from Trader Joe’s (our fave!) already bunched with color. Let’s not forget the nutritional benefits of this crunchy power food like beautiful skin, cancer prevention, and anti-aging. And your mama was right when she said, “Eat your carrots — they’re good for your eyes!” 

roasted rainbow carrotsHave you ever seen anything so beautiful? These colorful carrots are so easy to cook, and taste delish roasted with our Asian sauce!

rainbow carrotsThe fall harvest is here! You can pick up a package of rainbow carrots at Trader Joe’s or at your local farmer’s market.

roasted rainbow carrotsEat your veggies! Your mama was right about the benefits of eating carrots — they’re good for your eyes (and lots of other stuff too!).

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Asian-Spiced Roasted Rainbow Carrots
 
Author:
Serves: 6
Ingredients
  • 30 small mutli-colored carrots, tops trimmed, scrubbed and peeled
  • For the sauce:
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sambal oelek
  • 1 teaspoon sesame oil
  • 2 tablespoons maple syrup
  • Juice from one lime
  • ¼ teaspoon fresh ground pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon toasted sesame seeds
  • Chopped cilantro for garnish
Instructions
  1. Preheat oven to 350 degrees. On a baking sheet, lay out the carrots in a single layer. Place all ingredients from the sauce in a mixing bowl and whisk together thoroughly. Spoon ¾ of the sauce over the carrots and coat well using your hands or tongs. Roast in oven for 45 minutes. Half-way through roasting, spoon more sauce over the carrots. Garnish with toasted sesame seeds and chopped cilantro when ready to serve.

 If you liked this recipe, try our Spicy Asian Brussels Sprouts

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