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Chinese Pulled Pork Recipe

Chinese pulled pork

Chinese Pulled Pork

Course Main Course
Cuisine Chinese, Oriental


  • Instant Pot Multi Pressure Cooker


  • 1.4 kg pulled pork shoulder
  • Salt & Pepper
  • 2 tbsp sesame oil
  • 240 ml water
  • 120 ml soy sauce
  • 60 ml Shaoxing wine or dry sherry
  • 50 g brown sugar
  • 1 tbsp grated ginger
  • 6 garlic cloves crushed
  • 1 tbsp cumin powder
  • 2 tsp smoked paprika powder
  • 2 tsp Chinese five spice powder
  • 1 onion chopped
  • Thickener: 2 tbsp corn flour + 60ml water


  • Pat dry the pork with paper towels and sprinkle salt and pepper on both sides.
  • Add the sesame oil into the inner pot and turn on the SAUTE function. Once hot, add the pork and brown the edges, flipping it over to brown all sides.
  • Transfer the browned pork to a plate and immediately add the 240ml water to the inner pot. Turn off saute and scrape off any brown bits stuck to the bottom with a wooden spoon.
  • Add the remaining ingredients, except for the thickener into the inner pot and stir to mix well.
  • Transfer the cooked pork back into the Instant Pot and put on the lid.
  • Select PRESSURE COOK on high for 1 hour.
  • Once the program has finished, perform a quick pressure release, and remove the pork from the pot into a serving dish and use two forks to shred the pork.
  • Select the SAUTE function again and bring the sauce to a boil. Whisk the corn flour and water together in a small bowl and add this to the pot, to thicken the sauce. Stir well. (If the sauce is still thin, you can make some more thickener and add a little more to your desired sauce thickness.
  • Once ready, turn off the saute function and transfer the sauce on top of the shredded pork.
  • Serve in bao buns (recipe can also be found in this cookbook) or with rice.
Keyword Instant Pot, pork
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