Pressure Cooker Spicy Pork Shoulder
For a dish that marries bold flavors with tender, melt-in-your-mouth meat, this Pressure Cooker Spicy Pork Shoulder is an absolute winner. The pork shoulder is infused with a rich blend of spices, then bathed in a smoky-sweet chile barbecue sauce for a fiery kick.
Cooked in a pressure cooker for a quick and flavorful result, or slow-cooked for a more hands-off approach, this recipe promises juicy, shredded pork every time. Pair it with sesame pickled cucumbers and rice for a truly satisfying meal.
Whether you enjoy it over rice or piled onto slider rolls, this dish will become a family favorite with its perfect balance of heat, sweetness, and savory goodness.
Pressure Cooker Spicy Pork Shoulder – Ingredients
The tender pork shoulder serves as the backbone of this dish, offering a rich, juicy texture that absorbs the complex flavors of the accompanying seasonings. A savory blend of garlic, brown sugar, and earthy chile flakes creates a deep flavor profile, with just the right touch of heat.
The sauce is crafted with gochujang, which brings an authentic, spicy kick, balanced by the sweetness of honey and the tang of rice wine vinegar. This umami-laden base is enhanced with soy sauce, sesame oil, and a hint of Asian fish sauce, each ingredient contributing layers of complexity and depth.
To complement the bold flavors, sesame pickled cucumbers provide a fresh, crunchy contrast, with sesame oil adding a subtle nutty richness. Together, these ingredients combine to create a dynamic, balanced dish that offers both heat and refreshing coolness in each bite.
Recipe Tips
- Enhance the Flavor by Marinating the Pork
For deeper flavor, marinate the pork with the garlic, brown sugar, and chile flakes for at least an hour, or up to 24 hours if you have time. This will allow the spices to penetrate the meat, making it more flavorful and tender. If you’re in a rush, a quick rub will still yield delicious results. - Adjusting the Heat Level
If you’re sensitive to spice or prefer a milder flavor, you can adjust the heat level by using less Korean chile flakes (gochugaru) or opting for a milder variety of chile flakes like Maras or Aleppo. You can also reduce the amount of gochujang in the sauce if you prefer a less fiery profile. - Make-Ahead Convenience
This recipe can be made in stages, offering convenience for busy weeknights or entertaining. The pork can be prepared up to three days ahead, and the sauce can be made a week in advance. When ready to serve, simply reheat the pork and sauce, and broil it for a crispy finish.
What to Serve with Recipe
- Steamed Rice
The spicy, tender pork pairs beautifully with a bed of steaming white or jasmine rice. The rice absorbs the flavorful sauce, creating the perfect balance of texture and taste. It’s a simple yet satisfying complement to the bold flavors of the pork. - Toasted Slider Rolls
For a fun twist, serve the pork on toasted slider rolls, transforming the dish into a hearty sandwich. The crispy top of the pork adds a delightful crunch, while the soft rolls soak up the savory sauce. It’s a crowd-pleaser for casual gatherings or family meals. - Kimchi
For an authentic Korean-inspired touch, add a side of kimchi. The tangy, fermented cabbage adds a refreshing contrast to the rich, spicy pork, balancing the heat with its acidity and crunch. This side dish will bring an extra layer of complexity to your meal.
FAQ
1. Can I use a different cut of pork?
While pork shoulder is the ideal cut for this recipe due to its tenderness and ability to hold up during long cooking times, you can substitute it with other cuts like pork butt. However, be sure to adjust the cooking time accordingly if you choose a leaner cut.
2. Can I make this recipe in advance?
Yes! The pork can be prepared up to three days ahead, and the sauce can be stored in the refrigerator for up to a week. Once ready to serve, simply reheat the pork and sauce, then broil it for a crispy finish.
3. What can I use instead of gochujang?
If you don’t have gochujang on hand, you can substitute it with Sriracha or another chili paste of your choice. However, keep in mind that gochujang has a unique balance of sweetness, spice, and umami, so the flavor might vary slightly.
4. Can I make this recipe in a slow cooker?
Yes, the recipe includes a slow cooker option. Simply cook the pork in the slow cooker for 5 to 7 hours on high until it becomes tender. This method is great if you prefer a more hands-off approach.
Pressure Cooker Spicy Pork Shoulder
Ingredients
- For the Pork
- 5 cloves garlic grated or minced
- 2 tablespoons brown sugar or honey
- 1 tablespoon Korean chile flakes gochugaru, or a preferred alternative like Maras, Aleppo, or crushed red pepper
- 1 tablespoon kosher salt or more as needed
- 1 teaspoon ground black pepper
- 5 pounds boneless pork shoulder cut into two or three pieces
- For the Sauce
- 1 tablespoon peanut oil
- 4 cloves garlic grated or minced
- 2 tablespoons fresh ginger grated
- â…“ cup gochujang Korean chile paste, or a similar chili paste 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 (approximately 4 cups)
- 1½ tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons brown sugar
- ½ teaspoon fine sea salt
- ¼ cup red onion thinly sliced
- 2 teaspoons sesame seeds
- For Serving
- Cooked rice or toasted slider rolls
- Kimchi optional
Instructions
- Step 1
- To begin preparing the pork, combine the garlic, brown sugar, chile flakes, salt, and black pepper. Rub this mixture over the pork pieces evenly. If time permits, cover and refrigerate for 1 hour up to 24 hours to enhance the flavor. If you’re pressed for time, proceed directly to the next steps.
- Step 2
- Set the electric pressure cooker to sauté mode or use a large skillet to brown the pork. Brown each piece for about 2 minutes per side until nicely seared. Once seared, add ¾ cup of water to the pot (or deglaze the skillet, then transfer everything to the pot), cover the pressure cooker, and cook on high pressure for 90 minutes. Alternatively, use a slow cooker for 5 to 7 hours until the pork becomes tender.
- Step 3
- While the pork is cooking, prepare the sauce by heating peanut oil in a small pot over medium heat. Add the grated garlic and ginger, sautéing for 1 to 2 minutes until fragrant. Then, incorporate the remaining sauce ingredients, bringing the mixture to a simmer. Allow it to cook for 1 to 2 minutes until it thickens slightly. Set aside to cool. You may prepare this sauce up to one week in advance, storing it in the refrigerator.
- Step 4
- Once the pork has finished cooking, manually release the pressure. Let the pork cool until it’s manageable, then shred it into bite-sized pieces. The pork can be prepared up to this point and stored for up to 3 days in the refrigerator.
- Step 5
- While the pork cools, strain the cooking liquid, removing any excess fat. To make this easier, you can chill the liquid, and then scoop off the solidified fat with a spoon. Set the strained liquid aside for later.
- Step 6
- Prepare the sesame-pickled cucumbers by combining all ingredients except the sesame seeds in a small bowl. Toss the cucumbers and let them sit for at least 20 minutes, stirring once or twice. Before serving, stir in the sesame seeds for added texture and flavor.
- Step 7
- When ready to serve, preheat the broiler. Toss the shredded pork with the prepared sauce and add 1 to 2 tablespoons of the reserved cooking liquid. You want the pork to be evenly coated but not too runny. Spread the pork mixture onto a rimmed baking sheet and broil for 2 to 3 minutes, until the top crisps and chars in places.
- Step 8
- Serve the pork over a bed of rice or on toasted slider rolls. Top with the sesame pickled cucumbers and, if desired, a side of kimchi for a perfect complement to the dish.
