Introducing our mouthwatering Instant Pot Saté Chili Pulled Pork! This delectable recipe is an adaptation of Melissa Clark's creation featured in the New York Times. Get ready to elevate your pulled pork game with an explosion of sweet and spicy flavors that will tantalize your taste buds.

For the pork, we start with tender boneless pork shoulder, seasoned with a delightful blend of grated garlic, coconut aminos, and a touch of kosher salt and ground black pepper. Let the marinade work its magic, infusing the meat with irresistible taste. Whether you have an hour or a whole day to spare, this pork will deliver exceptional flavors.

Using your Instant Pot's sauté setting or a trusty skillet, sear the pork until it boasts a mouthwatering brown crust. Add water, cover, and let your Instant Pot work its magic, or opt for the slow cooker for fall-apart tender goodness after a few hours.

Now, let's talk about the star of the show – the sauce! In a small pot, we whisk together grated garlic, fresh ginger, Wynn's Kitchen Saté Chili Asian Sauce, coconut aminos, allulose (our keto-friendly sweetener), rice wine vinegar, and the exceptional Son Fish Sauce.

Crafted with 100% Pure Natural Anchovies from the Southwest Coast of Vietnam and aged for One Year with Sea Salt, this Premium Artisanal Natural Anchovy Fish Sauce brings an unparalleled depth of umami flavor to our sauce, elevating the taste of your pulled pork to a whole new level of deliciousness. You won't find a better complement to our recipe than Son Fish Sauce – it's the secret ingredient that makes this dish truly unforgettable!

Once the pork is tender and shredded, toss it with the sauce, ensuring every bite is packed with the ultimate flavor experience. To add that perfect touch of charred perfection, broil the mixture until the top crisps to your liking.

Serve our Instant Pot Saté Chili Pulled Pork with your favorite side or elevate it to new heights by pairing it with our delightful Asian Peanut Coleslaw. Whichever way you savor it, this sweet and spicy sensation will leave your guests delighted and craving more. Get ready to be hailed as the BBQ master with this exceptional pulled pork recipe! 

If you make this recipe, tag me on Instagram @Wynn's Kitchen!

Instant Pot Saté Chili Pulled Pork

Adapted from Melissa Clark for the New York Times

INGREDIENTS

FOR THE PORK

• 5 pounds boneless pork shoulder, cut into two or three pieces
• 5 garlic cloves, grated or minced
• 2 tablespoons coconut aminos
• kosher salt and ground black pepper, to taste

FOR THE SAUCE

• 2 garlic cloves, grated or minced
• 2 tablespoons grated fresh ginger
• ⅓ cup Wynn's Kitchen Saté Chili Asian Sauce
• ¼ cup coconut aminos
• 1 teaspoon allulose
• 2 tablespoon rice wine vinegar
• 1 teaspoon Son Fish Sauce
• 1 teaspoon sesame oil
  
  

INSTRUCTIONS

1. To prepare the pork, combine garlic, coconut aminos, salt, and pepper. Rub the marinade all over the pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with the recipe.
   
   
2. Set the electric pressure cooker to sauté (or use a large skillet). Add the pork in batches and sear until browned all over, about 2 minutes per side. Add ¾ cup water to the pot (or to the skillet to deglaze, then move to the pot), cover, and set to cook for 90 minutes on high pressure. Alternatively, cook in a slow cooker for 5 to 7 hours until tender.
   
   
3. While the pork cooks, prepare the sauce: In a small pot, add all the sauce ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set the sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
   
   
4. Manually release the steam. Let the pork cool until you can handle it, then shred it into bite-size pieces. The pork can be made to this point up to 3 days ahead. While the pork cools, strain the liquid from the bottom of the pot. Pour off the fat (or chill the liquid, then scoop off the solidified fat with a spoon). Reserve.
   
   
5. When ready to serve, heat the broiler. Toss the shredded pork with the sauce and 1 to 2 tablespoons of cooking liquid — just enough so the pork is evenly coated but not wet or runny. Spread the 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.
   
   Serve the pulled pork with our Asian Peanut Coleslaw on sandwich rolls or with rice. Enjoy the flavorful combination of sweet and spicy in every bite!