Cut 1 onion into big chunks.
Slice 1 knob of ginger and smash 6 garlic cloves.
Cut the butcher’s twine and season the pork shoulder (or pork butt) with 2 tsp kosher salt and freshly ground black pepper on all sides.
Press the “Sauté” button on your Instant Pot and heat 1 Tbsp oil. When the pot is hot, add the pork shoulder.
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 1 ½ cup chicken stock, 5 Tbsp soy sauce, and 2 Tbsp sake.
And 4 Tbsp brown sugar and mix well, scraping the juicy brown bits stuck to the bottom of the pot. Add the pork shoulder back into the pot.
[Optional] Using a ladle, take out oil/fat (top layer of the liquid). Oil stays near the surface of the liquid, so if you gently submerge the ladle, only oil goes into the ladle, leaving the flavorful liquid behind. Here I discarded 3/4 cup of oil.
To save for later, you can keep the pulled pork in an airtight container for 3-4 days in the refrigerator and up to 2-3 months in the freezer.
Cook Time: includes time for pressurizing (15 minutes) and depressurize (15 minutes).
Alternative Cooking Method:
Stovetop Method: You can cook on a low simmer for 2-3 hours on the stove.
Slow Cooker Method: In your slow cooker, cook on high for 5-6 hours or low for 8-10 hours.
Equipment you will need: Pressure Cooker (I use 6 QT Instant Pot)
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.