Go Back
+ servings
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.
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 Gary White


  • 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