Pressure Cooker Spicy Pork Shoulder
This Pressure Cooker Spicy Pork Shoulder recipe provides a quick yet flavorful way to prepare tender, juicy pork coated in a zesty chile-infused barbecue sauce with a subtle sweetness. Whether you opt for a pressure cooker or a slow cooker, this dish offers a balance of savory and spicy notes that will please any palate. The preparation involves searing the pork, simmering it in the flavorful sauce, and pairing it with refreshing sesame-pickled cucumbers to complete the dish.
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
- ⅓ 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.
Notes
If you prefer to use a slow cooker, cook the pork for 5 to 7 hours on high for tender, flavorful results.