I know you’ve already heard about my great love affair with the Instant Pot. I’ve gone and on about the magic of this kitchen appliance and as summer is coming I’m even more excited to have a great way to cook without having to turn the oven on and heat up my house. But so many people are asking me-what are you actually making in it? Certainly a good (and easy) way to start is my Instant Pot Chipotle Black Bean Soup (it’s even vegan), but if that isn’t your jam-then may I recommend what we’ve been eating on repeat? Instant Pot Korean Inspired Pulled Pork. (I DID include instructions to make this in the Slow Cooker/Crock Pot as well-just scroll all the way to the bottom.)
Just to be clear-I don’t for a second think that this Instant Pot Korean Inspired Pulled Pork is actually authentic. I’ve never been to Korea and couldn’t tell you if this is a dish they would claim as their own. However, I can tell you my family has declared this one of their favorites. So maybe I should rename this Instant Pot Lane Inspired Pulled Pork. Or maybe not, just doesn’t have the same ring…
But what I CAN say about this pork is that it is sticky, saucy, and flavorful and that is a win in my house. Now I’m going to tell you, you can go from a 4 pound pork shoulder to this Korean Inspired Pulled Pork in just 90 minutes. Before I got my Instant Pot, I would not have believed you. I used to use my Crock Pot to make any pulled pork recipe (and you can use it to make this one if you so desire), but it would take 6-8 hours to get it tender. Or I would forget about it and overcook it. Instead, I can make this while picking up my son from school and have it on the table by dinner. Doesn’t get better than that, am I right?
PS-I do not get a dime for talking about the Instant Pot, I have no skin in this game (and neither does Holly)-but if anyone from Instant Pot is out there and wants to start giving us money we probably wouldn’t turn you down….(crickets….anyone?).
Truth is, I just want to make your dinnertime just a little bit easier.
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- 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!
The leftover pork is amazing for breakfast (or any meal, really) with a poached egg sitting on top. Break the yolk and enjoy.
Last but not least. For those who haven’t jumped on the Instant Pot bandwagon yet: this pork can also be made in a slow cooker. Make sauce as above. Sear pork in a skillet on the stovetop. Place pork into the slow cooker and pour sauce over the pork. Cook on low for 6-8 hours or until pork is falling apart.