Spicy Pork Shoulder with Pickled Cucumbers and Kimchi

by GreatMeals
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Spicy Pulled Pork

We have a little more time on our hands today and are forced to stay indoors due to the smog 🌫…so we decided to spend it in the kitchen!  We made this tasty spicy pulled pork shoulder with korean 🇰🇷flavours on the #InstantPot and served with some pickled cucumbers🥒, kimchi🥬🌶, and white rice🍚.  The leftovers are even tastier 😋. 

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Spicy Pulled Pork

Instant Pot Korean Style Spicy Pork Shoulder with Pickled Cucumber and Kimchi

Serves: 5 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For The Pork

5 garlic cloves, grated on a Microplane or minced
1 tablespoons brown sugar or honey
1/2 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1/2 tablespoon kosher salt, more to taste
1/2 teaspoon ground black pepper
2.5 pounds boneless pork shoulder, cut into two or three pieces

For The Sauce

1/2 tablespoon peanut oil
4 garlic cloves, grated on a Microplane
1 tablespoons grated fresh ginger root
3 tbspns gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
2 tbspns cup soy sauce
1 tablespoons ketchup
1 tablespoons mirin
1 tablespoons honey
1/2 tablespoon rice wine vinegar
1/2 teaspoon Asian fish sauce
1/2 teaspoon sesame oil

For The Sesame Pickled Cucumbers

3 Persian cucumbers, thinly sliced (or about 2 cups sliced cucumbers)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 teaspoon fine sea salt
2 tbspns thinly sliced red onion
1 teaspoon sesame seeds

For Serving

Cooked rice
Kimchi

Instructions

  1. To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
  2. Set Instantpot or a pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 6 tbpns of water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure.
  3. While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
  4. Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
  5. While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
  6. Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
  7. When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.
  8. Serve pork over rice with cucumbers and kimchi, if desired.
Did You Make This Recipe?
If you liked this recipe, tag us on Instagram at @GreatMeals.ca

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