Pressure Cooker Pulled Pork – with Chinese Five Spice

What’s So Special About This Pressure Cooker Pulled Pork?

I feel like at least 90% of pulled pork recipes are the just variations of each other. Barbecue sauce, chili powder, cumin, chipotle powder, brown sugar – the usual suspects. I must say, I’ve been doing it that way for years. But I wanted something different. So I went into my spice drawer and just started pulling things out. That’s what being a chef is all about! I have spent my entire cooking life using the crock pot for pulled pork. Well, that is now a thing of the past. Pressure cooker pulled pork is the way to go! Hear me now, believe me later. This recipe will give you a result that is as tender and moist as any pulled pork you’ve ever had.

 

Pulled pork in white bowl.

 

Here’s how you make it…

Uncooked pork roast seasoned with salt and Chinese five spice.

Season pork with salt and Chinese five spice.

 

Seared pork roast in Instant Pot.

Using sauté setting – once hot, add oil and sear roast on all sides (2-3 minutes on each side). Remove roast and set aside.

 

Toasting spices in bottom of Instant Pot.

Add aromatics to pot (cinnamon stick, star anise, cloves, and fennel seeds) and toast for about 1 minute.

 

Apple cider and spices in Instant Pot with trivet.

Add apple cider to pot, along with trivet.

 

Seared pork roast in Instant Pot on top of trivet.

Return roast to pot, placing on top of trivet. Lock lid and cook for 90 minutes at high pressure.

 

Fully cooked pork roast inside Instant Pot.

Once cook time is complete, allow pressure to release naturally (will take about 15 minutes).

 

Pulling pork roast with 2 forks.

Transfer pork roast to a serving dish and pull apart into bite-size pieces using two forks.

 

And this is the AMAZING Result…

Seared pork roast with broth in white bowl.

 

★ Did you make this Pressure Cooker Pulled Pork?

Please give it a star rating below! ★

Pulled pork in white bowl.

Pressure Cooker Pulled Pork with Chinese Five Spice

This pulled pork is perfectly seasoned with Chinese five spice - a mix of star anise, cinnamon, cloves, and fennel seeds.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 45 minutes
Servings: 16
Calories: 168kcal
Author: The Foodie Eats

Ingredients

  • 4 lb. Boston Butt Pork Roast
  • 1 Tbsp. sea salt
  • 2 Tbsp. Chinese five spice
  • 1 cinnamon stick
  • 2 star anise
  • 4 whole cloves
  • 1 tsp. fennel seeds
  • 1 1/2 cups apple cider

Instructions

  • Season pork with salt and Chinese five spice.
  • Using sauté setting – once hot, add oil and sear roast on all sides (2-3 minutes on each side). Remove roast and set aside.
  • Add aromatics to pot (cinnamon stick, star anise, cloves, and fennel seeds) and toast for about 1 minute.
  • Add apple cider to pot, along with trivet.
  • Return roast to pot, placing on top of trivet. Lock lid and cook for 90 minutes at high pressure.
  • Once cook time is complete, allow pressure to release naturally (will take about 15 minutes).
  • Transfer pork roast to a serving dish and pull apart into bite-size pieces using two forks. Remove most of the fat.
  • Serve and enjoy!

Notes

We prefer to eat this without sauce, though we do add some of the jus from the bottom of the pot. If adding BBQ sauce, I recommend a mustard-based sauce with this recipe.

Nutrition

Calories: 168kcal | Carbohydrates: 3g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 415mg | Potassium: 478mg | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 0.7mg | Calcium: 26mg | Iron: 1.4mg

 

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4 Comments

  • Reply
    Tamara Stoebe
    March 24, 2017 at 11:12 am

    If you use the Saute option in the IP – do you then drain the fat before adding all other items? I’m not a great cook, but am enjoying using the IP and sometimes I just really don’t know the answer. I appreciate your response as this looks really good and I am using my IP primarily as my cooking source in my RV. Thank you.

    • Reply
      Chef Gary
      March 24, 2017 at 11:37 am

      I don’t think that’s necessary. It’s only 2 Tbsp and the pork will make more fat already. Just be sure to remove the layer of fat from the meat (if there is one in your cut) before pulling it. I hope you enjoy it!

      Add some mustard BBQ sauce! Mmmmm.

      • Reply
        Tamara Stoebe
        March 24, 2017 at 12:56 pm

        Thank you

  • Reply
    Becky
    March 21, 2019 at 9:24 am

    5 stars
    We loved the flavor the 5 spice gave to this pork. I’ll be making this on a regular basis as we love pulled pork.

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