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The Best Pressure Cooker Spicy Pork Shoulder Recipe

Written by Luisa Davis on . Posted in food

If you love easy meals, then the spicy pork shoulder in a pressure cooker recipe we have for you is easily one of the best recipes you can try. This recipe uses a 6 or 8 quart electric pressure cooker. You can also put it into a crockpot or other slow cooker, it just takes longer.

Our recipe has 10 servings and takes about three hours to make. To cook pork in a pressure cooker, you need that amount of time to get the perfectly tender cut that melts in your mouth and is always extremely juicy.

Spicy Pork Shoulder Pressure Cooker Recipe

This spicy pork shoulder pressure cooker recipe gets a lot of its flavor from Korean cooking, so you may need to go to your local Asian grocer to get all of the recipes that you need. While there are a lot of ingredients, the process is very easy and super straightforward.

Ingredients

Pork:

  • 5 garlic cloves, minced
  • 2 tbsp brown sugar or honey
  • 1tbsp Korean gochugaru chile flakes or other chile flakes
  • 1 tbsp kosher salt, more to taste
  • 1 tsp ground black pepper, more to taste
  • 5 lbs boneless pork shoulder, cut into two or three pieces

Sauce:

  • 1 tbsp peanut oil
  • 4 garlic cloves, minced
  • 2 tbsp grated fresh ginger root
  • ⅓ cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
  • 25 cup soy sauce
  • 2 tbsp ketchup
  • 2 tbsp mirin
  • 2 tbsp honey
  • 1 tbsp rice wine vinegar
  • 1 tsp fish sauce
  • 1 tsp sesame oil

For Topping

  • 6 Persian cucumbers, thinly sliced
  • 5 tbsp rice vinegar
  • 2 tsp sesame oil
  • 2 tsp brown sugar
  • 5 tsp fine sea salt
  • ¼ cup thinly sliced red onion
  • 2 tsp sesame seeds

Procedure:

  1. Combine the garlic, brown sugar, chile flakes, pepper, and salt into a bowl.
  2. Rub the marinade all over the pork. Be sure to get into any folds.
  3. Cover the refrigerator for up to 24 hours – the longer, the better.
  4. Set your electric pressure cooker to saute. Add the pork in batches and sear until it is browned. This should take about 2 minutes per side. Remember to get the smaller sides! Place all of the pork into the pot.
  5. Add ¾ cup water to the pot, cover, and set to cook for 90 minutes on high pressure.
  6. While the pork cooks, you should start to prepare the sauce.
  7. Warm peanut oil over medium heat (do not try to speed up by going faster). Add garlic and ginger. Saute for about 2 minutes or until it is fragrant.
  8. Add remaining sauce ingredients and bring everything to a simmer. Be sure to mix well. Cook until it thickens, about 2 minutes.
  9. Go back to the porn once it is done. Manually release the team and let the pork cook until you are able to use your hands on it. Shred it into bite-size pieces or smaller, depending on what you want to use the meat for – sliders should be smaller.

  1. Take the liquid from the bottom of the pot, pour off the fat, and keep that water for use later.
  2. To prepare the toppings, combine all of the ingredients except the sesame seeds. Allow the ingredients to mingle in a small bowl for at least 20 minutes, tossing a few times. Stir in the sesame seeds only when you are ready to eat.
  3. When you are are ready to serve, heat your broiler. Toss the pork with sauce and add in one or two tablespoons of the cooking liquid that you saved – this will help to evenly distribute the sauce on the pork.
  4. Spread the mixture on a rimmed baking sheet. Place the sheet in broiler and cook until the top is crisped – about 2.5 minutes. It is okay if there is some charring.

This recipe is great when you serve it on individual slider buns. If you do this, place the toppings right on the roll in the same proportions. You can also put it into a bowl and top it. Add rice as a bed to dull some of the heat. There are many different ways to mix and match this recipe – some people will even put it over salad. The sky is the limit!

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Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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