Ingredients
2½tspchinese five spice powder
3½lbspork shoulder,(3 to 4 inch pieces), cut in large chunks
⅓cupwater
¼cuphoisin sauce
3tbspsoy sauce
3tbsphoney
2tbspdry sherry
1tbspcooking oil
5clovesgarlic,minced
2inchpiece ginger,(1 oz), minced
2scallions,sliced thinly
hamburger buns,or slider buns
Preparation
Sprinkle the spice blend evenly over the pork chunks, making sure to coat them on all sides.
In a small bowl, whisk together the water, hoisin sauce, soy sauce, honey, and sherry.
Select the “Sauté” setting and heat the oil in the electric pressure cooker. Add the garlic and ginger, and sauté until the garlic is fragrant but not yet beginning to brown.
Use a pair of tongs to add the seasoned pieces of pork into the pressure cooker, arranging them in a single layer. Pour the cooking sauce over top.
Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 55 minutes at high pressure.
Perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam), or let the pot depressurize naturally, which takes about 20 minutes.
Separate the pork and cooking liquid. Use tongs to transfer the pork to a large platter or sheet pan. Use heatproof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot.
Return the pot to the pressure cooker, select the “Sauté” program, and let the cooking liquid come to a rapid simmer. Continue simmering for 10 minutes to reduce the cooking liquid.
While the liquid is reducing, use a pair of forks to shred the pork.
Return the pork to the pot with the reduced cooking liquid and toss to coat the pork evenly. If the pork seems a little dry, add a tablespoon or two of the reserved fat.
Serve the pulled pork with scallions sprinkled over top.
