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!
The 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.
A poached egg is so pretty on top of this delicious Korean-inspired pulled pork recipe. Everything tastes good with an egg on top!
One bite of this tender Korean pulled pork and you’ll go for seconds, and thirds!
[Photo credits: Lane Patten/With Two Spoons]
- 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
- 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).
- 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.
- 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!
If you liked this recipe, try our Slow Cooker Pulled Pork Sandwich (Bánh Mì):
This not-so-traditional Vietnamese Bánh Mì sandwich is crazy delicious! Made with slow cooker pulled pork, this delish dish actually has Chinese Five Spice seasoning for the rub, making it not-so-Vietnamese either! You can make the pickled veggies ahead of time for the topping. And, the pickled veggies make a great salad all by itself! Try serving this sammy open-faced for a twist, and to save some calories (I’m all about saving calories!). Or, go for the gusto and eat the whole loaf — it’s that good!
Add the pork shoulder to a slow cooker and walk away for four hours!
Pickled veggies are the crunchy topping to this yummy Bánh Mì sandwich!
- 4 pounds pork shoulder, fat trimmed, cut into large chunks
- 2 tablespoons Chinese Five Spice powder
- 4 tablespoons low sodium soy sauce(or liquid aminos)
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons dry sherry cooking wine
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced
- Sriracha aioli
- 2 loaves Báhn Mì bread, or thick loaf baguette
- For the Pickled Vegetables:
- ½ English cucumber, sliced very thin
- 3 carrots, peeled and julienned
- 4 large radishes, sliced very thin
- 1 jalapeño, seeded and sliced very thin
- 3 tablespoons salt
- 4 tablespoons sugar
- 1 cup rice vinegar
- 1 cup water
- ¼ cup fresh cilantro
- Place the pork in a large bowl and rub in the Chinese Five Spice until pork is completely coated. Let sit for 5 minutes.
- In another bowl, whisk together the soy sauce, hoisin sauce, honey, sherry, garlic, and ginger. Place the pork at the bottom of a slow cooker and pour the mixture over the pork, tossing to coat. Cook the pork on high for 4 hours, or low for 8 hours. Stir halfway through. When the pork is finished, shred the pork with two forks, discarding any fat. Keep warm.
- While the pork is cooking, place the sliced veggies in a large bowl. Add 1 tablespoon salt and 1 tablespoon sugar to the veggies and stir to coat well. Let sit for 10 minutes to draw out the moisture. Rinse well and drain. In a small bowl, whisk together the vinegar, water, and remaining 2 tablespoons salt and 3 tablespoons sugar. Stir until dissolved. Pour over the veggies and set aside for at least 1 hour.
- To make the aioli: Combine 3 tablespoons sriracha sauce with 4 tablespoons low-fat mayonnaise.
- To assemble the Bánh Mì sandwich, slice the baguette in half and cut into evenly portioned sizes (about 3 inches). Spread the aioli on the bottom of the baguette. Layer with pulled pork, pickled veggies, and cilantro leaves.
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