Pressure Cooker Chinese BBQ Char Siu Pulled Pork

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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.

Pressure Cooker Chinese BBQ Char Siu Pulled Pork

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.

*********Be sure to make the Chinese Asian Slaw the night before so that it has time to marinate. If you have Bone Broth, pull a cup out of your freezer.

I know I talk about this Rosle Flat Whisk a lot. I just really love it. I use it for everything, whisking eggs, sauces, Sourdough Starter, Barbecue Meatballs and the list goes on.

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.

Equipment Used

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Here is the handy printable recipe:

Pressure Cooker Chinese BBQ Char Siu Pulled Pork

Prep time

5 mins

Cook time

75 mins

Total time

1 hour 20 mins

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.

Author: Jill

Recipe type: Main

Cuisine: Asian

Serves: 10 servings

Ingredients

Sauce

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

Pork

4 pounds boneless Boston Butt/Pork Shoulder, trimmed well
1-2 teaspoons potato or cornstarch

Instructions

Sauce

Add Sauce ingredients to a large measuring cup or bowl and whisk together.

Pork

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.

Notes

Serve on buns with Asian Slaw on top of meat.

For larger pieces of meat, cutting them into smaller pieces, will ensure that your roast is cooked properly all the way through.