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Mini - Sweet & Spicy Asian Ribs
Mini - Hawaiian Shredded Pork
| By : |
Salty soy sauce, sweet honey, and tangy pineapple combine for a well-balanced barbecue sauce
for this island-inspired recipe. Best served as a sandwich or with rice.
| Prep Time | 15 minutes |
| Cook Time | 60 minutes |
| Servings |
4-6 servings
|
Ingredients
FOR THE SAUCE
- 15 ounce pineapple chunks with juice 1 can reserved
- 1/2 cup reserved pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic peeled and minced
- 1 tablespoon fresh minced ginger
- 1 tablespoon chili sauce
- 1/2 teaspoon Chinese 5 spice blend
FOR THE PORK
- 2 tablespoons olive oil
- 3-4 pound pork butt (shoulder) cut into
4 inch to5-inch pieces - 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup reserved pineapple juice pineapple chunks from drained can
- 3 green onions sliced crosswise
- Hawaiian rolls and prepared coleslaw for serving
Ingredients
FOR THE SAUCE
FOR THE PORK
|
Instructions
To Prepare the Sauce
- Open the can of pineapple chunks. Pour out the juice into a small bowl. Set aside the pineapple chunks for later use.
- In a small saucepan, combine
1/2 cup of the pineapple juice, soy sauce, honey, garlic, ginger, chili sauce, and Chinese 5 spice blend. Heat over medium-high heat until the sauce thickens. Set aside.
To Prepare the Pork
- Select the sauté function to heat the Instant Pot inner pot. Add olive oil to coat the bottom of the pot. When the display reads “Hot,” add the pork pieces. Let the pork sit untouched for 3 to 4 minutes and then turn the pieces over to sear the other side. Don’t overload the pot. This might need to be done in batches.
- Press Cancel to turn off the sauté function. Add
1 cup of the reserved pineapple juice to deglaze the bottom of the inner pot, using a wooden spoon to scrape up the browned bits. - Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 60 minutes.
- Once cooking is complete, allow the appliance to natural release for 10 minutes; then turn the valve to the Venting position to release the pressure. When all the pressure is released, carefully remove the lid.
- Using tongs, remove the pork from the pot and place it on a serving platter. Using two forks, shred the pork, removing any large pieces of fat. Season with additional salt and pepper if needed.
- Pour the Hawaiian sauce over the shredded pork. Top with pineapple chunks and green onions. Serve the meat with Hawaiian rolls and coleslaw.
Heather Schlueter started her blog, The Spicy Apron (thespicyapron.com), as an escape from the corporate life —she was a successful litigation attorney along with a CEO of a large medical practice and laboratory.
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Easy peasy!
Amazing flavor. A keeper .
What is in the Chinese spice blend?
If I make this again I will have to double up on the sauce, there didn’t seem ti be enough to cover the meat. It was very tasty though.
Hi Lalalisa,
5 spice blend.
I needed something to do with a bunch of pork shoulder steaks we had which were a little too “porky” for my wife so I decided I’d try this recipe while my wife was gone for the week and I was temporarily single parenting. .Kid tested and kid approved. 9,11,17yr olds all loved it and wanted more. The 9 yr old is very picky but loves chicken strips and chicken burgers. Well he likes this more he said. I would double the sauce or make a big batch. I’ve tried it on chicken wings and they were great. Moms out of town for the week. Dad has used the Insant Pot every night for something. Rice was perfect out of it. Lentils in 4 min, YES. But this recipe was the favorite of the week. With rice chicken wings and cole slaw it’s a great dinner and fantastic cold.
Does the meat need to be pre-browned before pressure cooking?
Lalalisa – Chinese 5 spice blend contains anise, fennel, cinnamon, cloves, and black pepper.
Hi LSladko,
Saute is used to brown the meat. Pressure cooking is wet heat and doesn’t brown meat. It adds flavour to brown.
Very good! I used 7 pounds of pork. Doubled the sauce recipe. I only used 1 cup of pineapple juice in the pressure cooking but added 2 tablespoons of liquid smoke and some garlic powder along with the salt and pepper.
Great flavor!
Can I substitute chicken for pork?