Instant Pot Asian pulled pork is a flavorful, effortless dish that delivers tender, melt-in-your-mouth meat infused with rich umami and sweet savory notes. Using an Instant Pot dramatically cuts down on cooking time while locking in deep garlic, soy, and sesame flavors.
Utilizing a pressure cooker makes preparing this mouthwatering meal remarkably fast and effortless compared to traditional slow-cooking methods! Pork butt (or shoulder) absorbs the fragrant sauce beautifully as it pressure cooks to perfect tenderness.
Every bite offers an irresistible combination of rich textures and bold Asian-inspired seasonings. It is an incredibly versatile meal that serves well with rice, corn tortillas, or lettuce wraps.
Ingredients for this recipe
- Pork butt (boneless, also called Boston butt) - Or pork shoulder
- Cloves garlic, minced
- Tamari soy sauce
- Honey
- Dark brown sugar
- Gluten-free oyster sauce
- Sesame oil
- Salt
- Medium onion
- Water
How to make Asian pulled pork
Step 1. Cut the pork butt into 3-4 pieces. Trim off any large pieces of fat from the surface.
Step 2. To make the sauce, combine the garlic, soy sauce, honey, brown sugar, oyster sauce, sesame oil and salt in a bowl. Stir well.
Step 3. Place the pork in the Instant Pot. Add in the onion, sauce, and water as well and close the lid. Make sure the valve is set to seal. Set to cook on high pressure for 60 minutes.
Step 4. Once the timer goes off, release the pressure (quick release). Transfer the pork to a cutting board or a large tray. Shred the meat with forks.
Step 5. Using sauté mode of the Instant Pot, reduce the sauce to about half, stirring constantly to avoid burning.
Step 6. Put back the shredded pork into the sauce. Mix well.
* See the recipe card below for detailed instructions.
FAQ
They both work with this recipe, but choose pork butt if you want classic, ultra-tender, fall-apart pulled pork. Pork butt has a richer fat marbling that melts down into an easy-to-shred, juicy meat. Pork shoulder can absolutely be shredded as well, but has a leaner texture.
Instant Pot Asian pulled pork can be stored in the fridge for up to 4 days, covered tightly. It can also be kept frozen for up to 3 months! Portion into flat, labelled freezer bags for a delicious meal prep option.
Recipe
Instant Pot Asian Pulled Pork
Equipment
- 1 x 6qrt Instant Pot or other electric pressure cooker
Ingredients
- 4 pounds boneless pork butt (also known as Boston butt) or pork shoulder
- 3 cloves garlic minced
- ⅓ cup tamari soy sauce
- ¼ cup honey
- 2 tablespoons dark brown sugar
- 2 tablespoons gluten-free oyster sauce
- 1 tablespoon sesame oil
- ½ teaspoon salt
- 1 medium onion chopped
- ½ cup water
Instructions
- Cut the pork butt into 3-4 pieces. Trim off any large pieces of fat from the surface.
- To make the sauce, combine the garlic, soy sauce, honey, brown sugar, oyster sauce, sesame oil and salt in a bowl. Stir well.
- Place the pork in the Instant Pot. Add in the onion, sauce, and water as well and close the lid. Make sure the valve is set to seal. Set to cook on high pressure for 60 minutes.
- Once the timer goes off, release the pressure (quick release). Transfer the pork to a cutting board or a large tray. Shred the meat with forks.
- Using sauté mode of the Instant Pot, reduce the sauce to about half, stirring constantly to avoid burning.
- Put back the shredded pork into the sauce. Toss well.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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