Perfectly tender, crusted in a delicious five spice blend, this pressure cooker pulled pork recipe is deliciously nontraditional.
Why This Recipe Works
- I feel like at least 90% of pulled pork recipes are the just variations of each other. While traditional recipes have their place, there's something to be said for adventurous cooking. This recipe uses a completely different spice blend than traditional pulled pork recipes, for an unconventional but utterly delicious spin on a classic recipe. You won't regret trying something new once you take a bite of this pulled pork.
- 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.
Here's how you make it...
And this is the AMAZING Result…
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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.Print Pin Rate
- 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 ½ cups apple cider
- 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!
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.
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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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.
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.
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.