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.
Kitchen Equipment and Essentials
- Instant Pot DUO 6 Quart
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (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:
Pressure Cooker Chinese BBQ Char Siu Pulled Pork
Print Pin Save RateIngredients
Sauce
- ¼ cup Soy Sauce, Low Sodium
- ¼ cup hoisin sauce
- ¼ cup Ketchup
- 3 tablespoons honey
- ¼ cup Light Brown Sugar
- 2 teaspoons Minced Garlic
- 2 teaspoons Fresh Ginger Root
- 1 teaspoon Pure Sesame Oil
- ½ teaspoon Chinese Five Spice
- 1 cup Chicken Stock/Broth
Pork
- 4 pounds boneless Boston Butt/Pork Shoulder trimmed well
- 1-2 teaspoons Potato Starch
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 1/4 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
Nutrition
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Chinese BBQ Char Siu Pulled Pork
Do you think this would work with pork tenderloin? If so, would you change the cook time? Thanks for sharing another recipe!
What would the ingredients be to make this a traditional BBQ pulled pork?
Hi Amy. I have a traditional pulled pork recipe in my new cookbook. Jill
I just got my pressure cooker & am having a tough time figuring cooking times for meat. 75 min seems like a long time, is that correct?
How would you adjust time to cook from frozen?
No adjustment needed. Jill
Jill I made this yesterday with 15 lbs of pork. Followed the recipe exactly, except increasing for the amount of pork. Since I have never used some of those ingredients before, I didn’t want to change anything, like I usually just wing it and not measure when I cook. My problem is, some seasoning, I do not like, but don’t know which it is or how to overcome that taste. I keep adding more of what I do like but can’t get rid of that flavor. Any suggestions. Never used or ever ate honey, hoisen sause, Chinese5 spice, rice vinegar. Low-sodium soy sauce, potato flour. All the store had was Kikkoman. Hoisen sauce, which I hate Kikkoman soy sauce. I usually use regular soy sauce. Why the low sodium soy sauce? I had to add salt. I know a lot of questions, but I’M baffled what to do next with 15 lbs of. Pork. I’M been doctoing and simmering all day today, the pork is now tiny shreads. Will have to re thicken it when I’m done. Help. Making it ahead, for a party.
I was really confused, and this answered all my quesoitns.