SWEET AND SOUR PULLED PORK WITH PINEAPPLE BUNS

Preparation
5 minutes
Baking
90 minutes for Instant Pot (IP) Pressure Cooker
Portions
8 to 10
Ingredients
  • 5 slices duBreton Bacon
  • 5 lbs (2.3kg) duBreton pork shoulder, cut into 3 pieces
  • 6 peeled garlic cloves
  • 1-1/2 Tbsp. (22.5mL) course sea salt or 1 Tbsp (15mL) fine sea salt
  • 1 cup (250mL) water (omit if using slow cooker)
  • 1 cup (250mL) Sweet and Sour sauce, plus extra for sandwich topping
  • 2 dozen pineapple buns (see recipe) or Chinese milk buns, sliced in half
Preparation steps

Instant Pot Pressure Cooker Directions:

  1. Select “Sauté” mode and line the bottom with bacon. Brown both sides then press Cancel. Cut 2 slits into each piece of pork and insert the garlic cloves. Season pork generously with salt then set over bacon, arranging pork in a single layer if possible the add water. Cover and lock lid in place. Press “Manual” mode and set to 90 minutes.
  2. When finished cooking, press “Keep Warm/Cancel” mode and select “Natural Pressure Release”. Once depressurized, transfer meat to a large bowl, reserving 1/2 cup (120mL) drippings/cooking liquid. Shred pork with two forks.  Adjust seasoning to taste. Skim excess fat from reserved drippings/cooking liquid and mix with 1 cup (250mL) sweet and sour sauce. Add to pork and stir until meat is coated.
  3. Add pork to pineapple buns (see recipe) or Chinese milk buns and top with extra sweet and sour sauce.

 

Instant Pot Pressure Cooker Directions:

  1. Line bottom of slow cooker with bacon. Cut 2 slits into each piece of pork and insert the garlic cloves. Season pork generously with salt then set over bacon, arranging pork in a single layer if possible. Cover and cook on low for 9-12 hours.
  2. Transfer meat to a large bowl, reserving 1/2 cup (120mL) drippings/cooking liquid. Shred pork with two forks. Adjust seasoning to taste. Skim excess fat from reserved drippings/cooking liquid and mix with 1 cup (250mL) sweet and sour sauce. Add to pork and stir until meat is coated.
  3. Add pork to pineapple buns (see recipe) or Chinese milk buns and top with extra sweet and sour sauce.
Note

Recipe Courtesy of Chef Carol Fraas.