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InstantPot Spicy Pork Shoulder from NYT

Spicy Pulled Pork made in an Instant Pot
Prep Time20 minutes
Cook Time2 hours
Course: Main Course
Cuisine: American, Fusion
Keyword: Instant Pot, NYTcooking, Spicy Pork Shoulder

Ingredients

  • 5 garlic cloves grated on a Microplane or minced
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon Korean chile flakes gochugaru or other chile flakes (Maras, Aleppo or crushed red pepper)
  • 1 tablespoon kosher salt more to taste
  • 1 teaspoon ground black pepper
  • 5 pounds boneless pork shoulder cut into two or three pieces

FOR THE SAUCE:

  • 1 tablespoon peanut oil
  • 4 garlic cloves grated on a Microplane
  • 2 tablespoons grated fresh ginger root
  • ⅓ cup gochujang Korean chile paste or other chile paste or sauce such as Sriracha
  • ¼ cup soy sauce
  • 2 tablespoons ketchup
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Asian fish sauce
  • 1 teaspoon sesame oil

FOR THE SESAME PICKLED CUCUMBERS:

  • 6 Persian cucumbers thinly sliced (or about 4 cups sliced cucumbers)
  • 1 ½ tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons brown sugar
  • ½ teaspoon fine sea salt
  • ¼ cup thinly sliced red onion
  • 2 teaspoons sesame seeds

Instructions

  • To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. Cover and refrigerate for 1 hour to up to 24 hours.
  • Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Make sure to scrape the bottom of the pot so it doesn't scorch or the pot will turn off.
  • While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  • Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made in advance.
  • While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.

Cucmber Salad

  • Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  • To serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisp on top, 2 to 3 minutes a little char is fine. Think burnt ends or tips, those are yummy.
  • Make a porki bowl! Top steamed rice with generous portion of pork and cucumbers. . Or make sliders with an Asian slaw