Juicy and fall-apart tender, Instant Pot Asian Pulled Pork is an easy main dish that requires only 15 minutes of prep time. Enjoy this delicious and versatile protein in your sandwich, rice bowl, or tacos. It‘s also a perfect make-ahead recipe to feed a crowd at your next potluck dinner party. {Stovetop, slow cooker, and stovetop pressure cooker methods included}
Pulled pork has to be one of the most loved summer meals or potluck recipes! Juicy, flavorful, and endlessly versatile, it makes an amazing dish to feed a crowd. Most people have their favorite BBQ flavored pulled pork, but today, I’m going to show you how to make this Instant Pot Asian Pulled Pork recipe that will be your new favorite!
Instant pot is your best friend here as it creates no mess and cooks a lot faster than a crockpot. In fact, I think it’s the secret to moist pulled pork. It’s such an easy recipe with amazing results and you’ll get the most tender pulled pork packed with sweet and savory flavor.
Table of Contents
Why You’ll Love This Recipe
- Simple Asian ingredients but big on flavors. It only requires a few common ingredients from the Asian pantry, but you’re guaranteed the MOST FLAVORFUL, FINGER-LICKING deliciousness.
- Yield incredible fall-apart tender and succulent meat in less time! With the pressure cooking feature, the pork stays moist in the liquid and there’s no worry about meat getting dry. You’ll have enough juice to drizzle for extra flavor too. Also, it reduces the cook time which usually takes up 8 hours in a crockpot to just 60 minutes.
- Amazing versatility and freezer-friendly. There are so many ways to serve (tacos, rice bows, salad, and more!) and repurpose this pulled pork recipe!
How to Make Instant Pot Asian Pulled Pork
The Ingredients You’ll Need
- 2.5-3 lbs pork shoulder (pork butt) – see below for the best cut of pork to use.
- Onion
- Ginger
- Garlic
- Chicken stock
- Seasonings: Soy sauce, sake (Japanese rice wine), and brown sugar
The Cooking Steps
- Heat oil in the Instant Pot and then add the pork shoulder to sear on both sides. Then transfer the pork to a clean plate and set aside.
- Add the ginger slices and mashed garlic cloves in the pot, and sauté for 2-3 minutes. Once fragrant, add the chopped onion and coat with oil.
- Add chicken stock, soy sauce, sake, brown sugar and mix well. Add the pork shoulder back into the pot. Cover and lock the lid. Cook 60 minutes on high pressure.
- After 15 minutes of pressure release, shred the pork with two forks. It’s ready to be serve.
Pulled Pork with Extra Char
In my recipe card below, I will also show you how to get the extra char for the pulled pork by putting it under high broil in the oven. It is an extra step, but the pulled pork will benefit big time from this. If you don’t want to crank the oven, you can also crisp up the meat in a pan over the stovetop.
This pulled pork is an instant win! No pun intended.
The Best Cut of Meat to Make Pulled Pork
Pork shoulder is the most common cut for making pulled pork. It is the thinner, bottom cut of the “shoulder” area of a pig’s forelegs. You can also use Pork Butt or Boston Butt, which is from the top cut, thicker section of pork shoulder. It has more fat marbling compared to pork shoulder. Both would work fine for this pulled pork.
Alternative Cooking Methods
I hope you enjoy making this Asian Pulled Pulled with your instant pot. It is a great tool for juicy, tender, fall-apart delicious pulled pork that you and your family are happy to come home for. If you don’t have an Instant Pot, you can also use these two methods.
- Stovetop Method: You can cook covered on a low simmer for 2-3 hours, or until the pork can be easily shredded with a fork.
- Slow Cooker Method: In your slow cooker, cook on high for 5-6 hours if you split the meat in half, or low for 8-10 hours. Cooking low and slow is best to break down all the collagen and connective tissues and you’d get fall-apart tender texture.
Ways to Use Asian Pulled Pork
Once the pulled pork is cooked, the rest is easy peasy. Who doesn’t like the idea of one single batch of meat being used in countless creative ways?
- Taco. Add shredded veggies, cilantro, and spicy mayo, and squeeze in fresh lime juice!
- Rice bowl. Top it off with a fried egg, kimchi, and finish off with some green onions.
Here are just some magical meals you can dish up with pulled pork:
- Fried rice. Use this classic fried rice as your template and add in the pulled pork.
- Sandwich. Make pulled pork sandwich!
- Steamed pork buns. So delicious with some fresh or pickled cucumber and red onions.
Like things spicy? I recommend dousing your pulled pork with a drizzle of Spicy Mayo! You’ll need just 3 ingredients to make this amazing sauce with a kick.
Delicious Sides to Serve with the Asian Pulled Pork
- Asian Coleslaw with Sesame Dressing
- Asian Cabbage Salad
- Grilled Corn with Miso Butter
- Quick Korean Fresh Kimchi
- Japanese Potato Salad
Storage and Reheating
How do you store leftover pulled pork?
Keep in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 2-3 months in the freezer.
What is the best way to reheat the pulled pork?
You can reheat the pulled pork in the microwave, but it tastes the best when you reheat it in a skillet. In a frying pan, add very little oil and cook the leftover meat for a few minutes until warmed through. If it gets too dry, just sprinkle in some water.
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Instant Pot Asian Pulled Pork (Tacos and Rice Bowls)
Video
Ingredients
- 1 onion (11 oz, 312 g)
- 5–6 slices ginger (cut a 1-inch, 2.5 cm knob)
- 6 cloves garlic
- 2¾ lb pork shoulder (pork butt) (2½–3 lbs pork will work for this recipe)
- 2 tsp Diamond Crystal kosher salt
- freshly ground black pepper
- 1 Tbsp neutral oil
For the Seasonings
- 1½ cups chicken stock/broth
- 5 Tbsp soy sauce
- 2 Tbsp sake (or substitute dry sherry or Chinese rice wine)
- 4 Tbsp brown sugar (¼ cup, packed)
Instructions
- Gather all the ingredients.
- Cut 1 onion into big chunks.
- Cut the ginger knob into 5–6 slices ginger. Peel and smash 6 cloves garlic.
- Cut off and discard the butcher’s twine from your 2¾ lb pork shoulder (pork butt). Season all sides of the roast with 2 tsp Diamond Crystal kosher salt and freshly ground black pepper.
To Sauté the Ingredients
- Press the Sauté button on your electric pressure cooker (I use a 6 QT Instant Pot). When the inner pot is hot, add 1 Tbsp neutral oil. Then, add the pork shoulder. Tip: Select the High setting on Sauté mode, if your cooker has the option.
- Sear all sides of the pork shoulder, about 2 minutes per side. Then, transfer the pork to a clean plate and set aside.
- Add the ginger slices and smashed garlic cloves to the pot and sauté for 2–3 minutes. Once fragrant, add the chopped onion and toss to coat with the oil.
- Next, add 1½ cups chicken stock/broth, 5 Tbsp soy sauce, and 2 Tbsp sake and stir to combine.
- Add 4 Tbsp brown sugar and mix well, scraping the juicy brown bits stuck to the bottom of the pot. Finally, add the pork shoulder back into the pot.
To Cook under Pressure
- Cover and lock the lid. Make sure the steam release handle points at Sealing and not Venting. Press the Keep Warm/Cancel button to stop the Sauté function. Then, select the Pressure Cooking mode. Set the cooking time to 60 minutes and select High pressure. Then, press Start. It‘ll take about 15 minutes to reach full pressure.
- In a Stovetop Pressure Cooker: If you’re using a stovetop pressure cooker, close and lock the lid and set over medium-high heat until the cooker reaches high pressure. Then, reduce the heat to low to maintain high pressure for about 60 minutes. In a Slow Cooker: In your slow cooker or crockpot, cook on High for 5–6 hours or Low for 8–10 hours. In a Pot on the Stove: Cook, covered, in a heavy-bottomed pot on a low simmer for 2–3 hours on the stove.
- When it is finished cooking, the Instant Pot will switch automatically to the Keep Warm mode. Slide the steam release handle to the Venting position to quick release the pressure until the float valve drops down; alternatively, you can let the pressure release naturally for about 15 minutes. Then, unlock and remove the lid and transfer the roast to a rimmed baking sheet pan.
To Prepare the Pulled Pork
- Shred the pork with two forks.
- While optional, I recommend removing the excess oil and fat from the cooking liquid in the pot. To do so, gently submerge a ladle into the liquid to skim off only the oil and fat at the surface, leaving the flavorful liquid behind. Here, I discarded ¾ cup of oil.
- Put the pulled pork back into the pot, and give everything a good toss so that the pork soaks up the flavors of the sauce.
- Press the Sauté button again to reheat the pork. Serve immediately. Or, if you want to give the pulled pork a nice char (optional), transfer it to an oven-safe skillet.
- Then, put the skillet in the oven and broil on High for 3–5 minutes until the shredded pork on the surface crisps and browns.
To Serve
- To Prepare Asian Pulled Pork Rice Bowls: Shred iceberg lettuce, red cabbage, and carrots, chop green onions, and thinly slice red radishes. Pan-fry eggs. Make Spicy Mayo. Put the pulled pork and the toppings over hot steamed rice in a bowl. Garnish with black sesame seeds.
- To Prepare Asian Pulled Pork Tacos: Shred iceberg lettuce, red cabbage, and carrots, chop green onions and cilantro, and thinly slice red radishes. Make Spicy Mayo. Put the pulled pork and toppings in the tortilla. Garnish with wedges of lime.
- Instant Pot Asian Pulled Pork is a comforting and versatile protein that works in many popular dishes! Try it in taco rice, add it to lettuce wraps and fried rice, fill steamed buns with it, or enjoy it in pulled pork sandwiches.
To Store
- Keep the pulled pork in an airtight container for 3–4 days in the refrigerator and up to 2–3 months in the freezer.
Nutrition
Editor’s Note: This post was originally published on February 10, 2018. It’s been republished with more information on July 24, 2023.
I have lost count how many times I have made this excellent recipe! Probably the best pulled pork I’ve ever had…
I made 2 modifications which, I think, are an improvement.
* Add 2-3 whole star anise
* Replace Saki with Mirin.
Hi Garret! Thank you very much for your kind feedback and for sharing your cooking experience/tips with us!
We will try your version when we cook next time. 😋
Hi Nami, would western soup stock be suitable in this recipe? Thanks!
Hi Siew, Thank you very much for trying Nami’s recipe!
Yes. Western soup stock should work well too.
Hello! Can I use bone in pork shoulder for this recipe?
Hi Jeanie, Sure! You can use bone-in pork shoulder. We hope you enjoy the flavor!
Hi there! I’d love to try this recipe! Would I be able to use a Dutch oven for this recipe, using the stovetop method?
Hi Jermo!
Yes! You can cook on a low simmer for 2-3 hours on the stove.
We hope you like this dish!
Delicious! I made this in the slow cooker and added about a cup of Mexican Coke so the roast wouldn’t dry out. After the meat cooked I defatted the braising liquid and boiled it for a few minutes on the stove with some corn starch to make a sauce. Poured the sauce over the shredded meat and it was a big hit with the family. Thank you Nami!
Hi Julia! Ahhh that sounds really delicious! Thank you for trying this recipe and for your kind feedback! 🙂
Probably my favorite recipe of the blog, the pork is so tender and flavorful, very easy to prepare
Hi Amelie! I’m so happy to hear you liked this recipe! My daughter’s favorite too! Thank you for your kind feedback. 🙂
Hello Nami,
I will be doubling the recipe in 8quart instant pot. Do I need to change anything ? Doubling time ?
Hi Yena! When you double the ingredients, you probably don’t need the same amount of condiments. 1.5 should be enough for putting in the same size Instant Pot, I think…. 🙂
I would like to add little here about meat physics! Pork is about two-thirds water. The manner in which it is cooked can change the diner’s perception of moistness of the meat in the final dish. In general, the slower that meat is cooked, the juicer it will be. This is because the water is trapped within the meat by the proteins, the most common of which is collagen. As it is heated, the collagen contracts and water is extruded from the meat. The faster and the hotter it is heated, the more water is lost.
One of the goals for the cook in making pulled pork, or similar dishes, is to convert the collagen, a long-chain protein, to gelatin, a short-chain protein. This happens very quickly at about 185°F (85°C) and slower at lower temperatures. This process also allows the cooked meat to easily shred. I have more information on how meat cooks in this video at http://www.hertzmann.com/techniques/index.php?Heat
Traditional American barbecue from the Carolinas is done by using a low, often smoky, fire and a mop of vinegar that helps to keep the surface cool. Texas barbecue is totally different animal.
In my home kitchen, I make pulled pork simply by placing a piece or pieces of pork shoulder into a heavy, dry pot and baking it covered at 250°F (120°C) for a few hours. The meat should fit tightly into the pot. It’s not necessary for the meat to be boneless. The bone easily falls out of the cooked meat. By the time the meat is done, it is totally submerged in liquid.
I separate the fat from the gelatinous liquid, which I reduce down significantly and combine with the shredded meat before packaging and freezing.
I have also tried cooking pulled pork with an immersion circulator on two occasions. I didn’t think the results (juiciness of meat) were as good as a conventional oven, but it sure used less electricity.
Thank you so much for sharing your detailed information and tips, Peter!
Hi! if I don’t have chicken stock/broth, will it be okay to just use water? or will there be a difference in the flavor?
Hi Rae! I’m so sorry for my late response. Hmmm less flavor for sure… I have never made it with water, so I’m not sure how it tastes like to be honest. If you ended up trying with water (because of my late response), please let us know what you think. I’m curious. 🙂
No worries! I actually ended up making it with water and it turned out good! I thought it still had enough flavor for my liking. I can’t wait to make it again!
Hi Rae! Thank you SO much for sharing your kind feedback. I’m glad it worked just fine. 🙂 Thank you!!
Made this today. Superb!!! Pork was flavoursome and tender.
Hi Sandy! I’m so happy to hear that you enjoyed this recipe. Thank you so much for your kind feedback!
Two thumbs up! I made it tonight for dinner. The family loved it! It’s savory and sweet. Great flavor! Thank you!
Hi Selina! I’m so happy to hear your family enjoyed this recipe! Thanks so much for your kind feedback! xo
Very easy and incredibly flavorful! Will definitely be making this again
Hi Erica! Thank you for the kind feedback! I’m glad you enjoyed this recipe. 🙂
Can I make this in my slow cooker? So is this recipe for 1kg roast pork?
Hi El! I never made this recipe with a slow cooker, but typically pressure cooker recipes and slow cooker recipes can be interchangeable. I used 1.25 kg. :0
hi,
love your blog and recipes.
wondering what you think about using this for a filling in steamed buns.
Hi Nancy! Thank you for your kind words! That sounds really nice! I’d love that idea. 🙂
Nami chan, I had that same wooden serving spoon for many years. The wood cracked so when we went to Hokkaido I tried to find a replacement. Could only find a similar one but not handcarved. Where did you get yours?.
Hi Kuulei! I got it from my mom’s kitchen… I’m not sure where she got it. 🙁
Take care of it. I don’t think they make it hand carve it any more.
Hi Kuulei! I will! 🙂
Hi Nami! This recipe looks so good and I have plans to make it since I recently got a slower cooker. I just had a couple questions. If I go with the alternative method of slow-cooking for 8-10hrs, does that mean I would skip some steps that you provided? Do I just put all the ingredients into the pot and let the pork shoulder marinate in it? Thanks for your time, and I hope to hear back! 🙂
Hi Kristin! I recommend following the recipe (everything) and at Step 10, you have to cook for a longer time. I’m not sure if your slow cooker allows you to sear the meat nicely. If not, I would even use a frying pan to do that step. 🙂 Hope you enjoy the recipe!