Pressure Cooker Spicy Pork Shoulder
- 5 garlic cloves, minced
- 2 tablespoons honey
- 1 tablespoon crushed red pepper
- kosher salt and ground black pepper to taste
- 1 (5 pound) pork shoulder
- 2 tablespoons olive oil, divided
- 1 cup water
- 1 tablespoon peanut oil
- 4 garlic cloves, minced
- 2 tablespoons minced ginger
- ¼ cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon Asian-style fish sauce
- 1 teaspoon sesame oil
- Mix 5 cloves minced garlic, honey, red pepper, salt, and pepper together in a small bowl; rub onto pork shoulder to coat.
- Press Sauté on pressure cooker. Heat oil in the pressure cooker. Cook pork shoulder in hot oil until browned completely, about 5 minutes; add water.
- Seal lid on pressure cooker and turn steam valve to sealing. Press Pressure Cook and use Pressure Level to select high. Set cooking time to 90 minutes using the “+” and “-” buttons.
- When the cycle completes, allow the pressure to release naturally.
- Remove pork to a cutting board to cool slightly before shredding with two forks.
- Strain liquid from the pot and skim any fat from the top. Wipe steel pot clean and return to base.
- Press Sauté on cooker. Heat remaining tablespoon olive oil in the pot. Cook and stir 4 cloves minced garlic and ginger in hot oil until fragrant, about 2 minutes; add soy sauce, vinegar, fish sauce, and sesame oil. Bring mixture to a simmer and cook until thickened, about 2 minutes.
- Stir pork with the sauce; add reserved cooking liquid.
Keep a few Asian ingredients in your pantry to infuse authentic flavor into a wide variety of recipes. Fish sauce is a fermented condiment that is an incredible flavor enhancer in Asian cuisine. While just a small amount of sesame oil adds distinct and delectable nutty notes to dishes.
What others are saying
Caro Hodgin says:
I make pork carnitas in my MultiPot all the time, but I wanted to switch it up but still make a slow roasted style pork dish. This totally hit the spot. I served with the mealthy mashed cauliflower.
Olivia Heath says:
This was delicious, and so tender! I made lettuce wraps with it. It is definitely a recipe I will keep in my normal rotation.