Pressure Cooker Chinese BBQ Char Siu Pulled Pork puts an Asian spin on the Southern style. The sauce is slightly sweet, thick and richly fantastic.
This recipe was developed while my husband and I were living in our RV after travelling across the Country.
We love Charleston Style Pulled Pork and thought we would make an Asian inspired Pulled Pork in our Pressure Cooker. It turned out to be a wonderful creation.
Pork Shoulder consists of two parts. The upper part is called Boston Butt/Shoulder and the lower part of the Shoulder is called Picnic/Picnic Shoulder.
Both parts of the shoulder work well. The upper is a bit more fatty and probably used most for pulled pork.
Look how rich this sauce is! This Pressure Cooker Chinese BBQ Char Siu Pulled Pork is amazing truly!
Remove pork to a large serving bowl and shred.
Don’t add the potato/cornstarch directly into the Pressure Cooker cooking pot as you will end up with lumps. I just dip my one cup glass measuring cup into the pot, remove some sauce, add the starch and whisk until smooth.
After the sauce thickens, return the pork, nicely shredded, back into the Pressure Cooker, cooking pot.
Ready to serve thisPressure Cooker Chinese BBQ Char Siu Pulled Pork on delicious buns, topped with Chinese Asian slaw! I make my own buns using my Hokkaido Sourdough Bread Recipe. Enjoy, it is really yummy.
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- OXO Good Grips Cutting Board
- 3.5 Quart Stainless Steel Mixing Bowl
- Reditainer Extreme Freezer Containers
- Freezer Labels
- OXO Stainless Steel Tongs
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Here is the handy printable recipe:
- ¼ cup low-sodium soy sauce
- ¼ cup hoisin sauce
- ¼ cup ketchup
- 3 tablespoons honey
- ¼ cup brown sugar
- 2 teaspoons minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon sesame oil
- ½ teaspoon five-spice powder
- 1 cup chicken broth
- 4 pounds boneless Boston Butt/Pork Shoulder, trimmed well
- 1-2 teaspoons potato or cornstarch
- Add Sauce ingredients to a large measuring cup or bowl and whisk together.
- Place pork in Pressure Cooker cooking pot and pour marinade over pork.
- Lock lid in place and close pressure valve.
- Select High Pressure and set timer for 75 minutes.
- Once Beep sounds, allow pressure to release naturally, approximately 15 minutes.
- Open pot and remove pork to plate or bowl. Using two forks or a stand mixer, shred pork.
- With a measuring cup, remove ¼ cup of liquid from the cooking pot, stir in potato/cornstarch and whisk together well. Pour liquid back into Pressure Cooker cooking pot.
- Push the Sauté or Browning button and stir until juice thickens.
- Once desired thickness is achieved, add pork back into the pot and combine.
For larger pieces of meat, cutting them into smaller pieces, will ensure that your roast is cooked properly all the way through.