Forget takeout! This Instant Pot Chinese Pulled Pork delivers that incredible, melt-in-your-mouth texture and rich, savory-sweet flavor you crave, all with minimal effort. The pressure cooker does all the heavy lifting, transforming a simple pork shoulder into a versatile masterpiece. Whether you’re piling it high on steamed buns, serving it over rice, or stuffing it into lettuce wraps, this recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds.
Ingredients
• 2 lbs / 900g Pork Shoulder
• 1 cup / 240ml Chicken Broth
• 4 tbsp / 60ml Sugar-Free Tomato Sauce
• 1 tbsp / 15ml Tomato Paste
• 2 tbsp / 30ml Garlic Paste
• 4 tbsp / 60ml Soy Sauce
• 5 drops Liquid Sweetener
• 2 tsp / 10g Fresh Ginger, grated
• 1 tsp / 2g Smoked Paprika
Instructions
1. Directions
2. Create the Sauce: In a medium bowl, whisk together the chicken broth, sugar-free tomato sauce, tomato paste, garlic paste, soy sauce, liquid sweetener, grated ginger, and smoked paprika until fully combined.
3. Coat the Pork: Add the pork shoulder to the bowl with the sauce, turning it several times to ensure it’s thoroughly coated on all sides.
4. Pressure Cook: Transfer the coated pork and pour all of the remaining sauce from the bowl into the inner pot of your Instant Pot.
5. Set and Seal: Secure and lock the lid, ensuring the steam release valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 60 minutes.
6. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This is crucial for tender meat, so avoid the quick release.
7. Shred and Combine: Carefully remove the lid. Transfer the pork to a large bowl and shred the meat using two forks—it should be fall-apart tender. Return the shredded pork to the pot and stir to soak up all the delicious sauce.
8. Thicken the Sauce (Optional): If you prefer a thicker, glaze-like sauce, set the Instant Pot to the “Sauté” function. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it has reduced to your desired consistency.
Nutritional Information
• (Per Serving)
• Calories: 459
• Total Fats: 35g
• Net Carbs: 3g
• Proteins: 30g
• Fibers: 0g
Pro Tips
• For a deeper flavor, cut the pork into 3-4 large chunks and sear them on all sides using the Instant Pot’s “Sauté” function before adding the sauce and pressure cooking.
• This pulled pork is fantastic for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and become even better overnight.
• Serve this versatile pork on bao buns, in lettuce wraps, over jasmine rice, or as a filling for tacos for a delicious fusion meal.
• Don’t skip the natural pressure release. This slow, gentle process is key to ensuring the pork is incredibly tender and juicy.
FAQ
Q: Can I use a different cut of pork for this recipe
A: Pork shoulder is ideal for this Instant Pot Chinese Pulled Pork because its fat content ensures a melt-in-your-mouth texture. While you could use a leaner cut like pork loin, the result may be less tender and juicy.
Q: What if I don’t have an Instant Pot
A: You can easily adapt this recipe for a slow cooker. Simply combine all the ingredients and cook on low for 6-8 hours or on high for 4-5 hours, until the pork is tender enough to shred easily with a fork.
Q: Is the natural pressure release really necessary
A: Yes, do not skip the natural release. This step is crucial for allowing the muscle fibers in the pork shoulder to relax, resulting in incredibly tender and juicy pulled pork. A quick release can make the meat tough and dry.
Q: What are the best ways to serve this pulled pork
A: This versatile Chinese pulled pork is fantastic served in many ways. Popular options include piling it high on steamed bao buns, stuffing it into fresh lettuce wraps, or serving it over a simple bowl of jasmine rice to soak up the delicious sauce.
