Korean Pulled Pork (Instant Pot)

Have I mentioned lately how much I love pulled pork in the Instant Pot?!? Well if not, it’s the greatest. Truly. A few weeks ago I had a craving for Korean inspired pulled pork lettuce wraps. Determined to scratch this itch, I did a bit of research to figure out just what would give it that distinct Korean flavor, and I discovered it’s gochjung! Ever wondered what made Korean BBQ so good? This stuff! It’s made of fermented chilis and has the consistency of tomato paste. It’s packed with flavor, and a bit spicy, but my goodness, I cannot wait to cook more meat with it! I found mine at Kroger, and also discovered it’s an easy find on Amazon if your grocery doesn’t carry it. So without further ado, I present to you Korean pulled pork.

Korean Pulled Pork (Instant Pot)

3 to 4 lb pork butt, cut into 3 to 4 inch pieces
1/2 cup brown sugar
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp onion powder
2 tsp ginger powder
1 tbsp sesame seed
1/4 cup – 1/2 cup gochjung sauce (it’s spicy so add according to your preference)
1/2 cup beef broth
1 tbsp sesame oil
2 tbsp soy sauce

1. Add brown sugar and all dry seasonings to a bowl and mix well.  
2. Place pork in the Instant Pot and pour seasoning mix over top. Use tongs to ensure that pork is completely covered with the seasoning mix.  
3. In another bowl, stir together gochjung sauce, broth, sesame oil and soy sauce. Pour into the IP. 
4. Place lid securely on the IP, and turn knob to sealing. Set it for high-pressure for 40 minutes. Allow natural pressure release for at least 10 minutes (can be longer!), then you can turn the knob to venting. Make sure pressure valve is down before removing the lid.  
5. Using a ladle, skim off any fat that is floating on the surface. There will be a lot of liquid remaining. Use forks to shred the pork.
6. Serve in a lettuce wrap, in a tortilla or in a rice bowl. Top with fresh vegetables like shredded carrots, sliced radishes, green onion, or cucumber. Sprinkle with extra sesame seeds and add Sriracha for more heat.

Note: As long as you cut your pork into 3 to 4 inch pieces, you do not need to adjust cooking time for a larger pork butt.