1575 minutes
A spicy and tender pork shoulder cooked to perfection in a pressure cooker, featuring bold Korean flavors.
Garlic Clove, grated
each
Brown Sugar
0 oz
Korean Chile Flakes (Gochugaru)
0 oz
0 oz
Pork Shoulder, cut into pieces
0 lb
0.25 fluid ounces
0.25 fluid ounces
Fresh Ginger, minced
0 oz
0 oz
0.25 fluid ounces
0 oz
0.25 fluid ounces
0 oz
0.25 fluid ounces
0.25 fluid ounces
0.25 fluid ounces
Persian cucumbers, thinly sliced
each
0 oz
1. Marinate the Pork
Create a marinade with grated garlic cloves, brown sugar, Korean chile flakes, kosher salt, and ground black pepper. Massage the marinade onto the pork shoulder pieces and refrigerate for up to 24 hours.
2. Sear the Pork
Heat peanut oil in the pressure cooker on the sauté setting and sear the marinated pork until browned on all sides, about 2 minutes per side.
3. Pressure Cook the Pork
Add water to the pressure cooker, secure the lid, and cook under high pressure for 90 minutes.
4. Prepare the Sauce
Saute additional garlic and fresh ginger in peanut oil. Stir in gochujang, soy sauce, ketchup, mirin, honey, rice wine vinegar, fish sauce, and a touch of sesame oil, and simmer until it thickens slightly.
5. Shred and Broil the Pork
Shred the pork, mix with the sauce and some of the cooking liquid, then broil for 2 to 3 minutes until the top is crisp.
6. Prepare the Cucumber Salad
Toss Persian cucumbers with rice vinegar, sesame oil, a bit of brown sugar, and fine sea salt. Let it pickle for 20 minutes and sprinkle with sesame seeds before serving.
Opt for a bone-in pork shoulder (also known as pork butt) for added flavor and moisture retention. If using boneless, adjust cooking times and tie it up for even cooking.
Use the sauté function on your pressure cooker to sear the pork shoulder on all sides until golden brown, developing a rich flavor base.
Enhance the meat's natural flavors with a combination of broth, soy sauce, vinegars, and aromatics, adding sweetness with honey or brown sugar for a sweet-spicy balance.
Pull apart the meat and broil it to create crispy edges, then toss it back in the sauce for a balance of textures.
Use a blend of spices like smoked paprika, cumin, garlic powder, and brown sugar, and let the rub sit to allow flavors to penetrate the meat.
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