Red-Cooked Pork Shoulder Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Red-Cooked Pork Shoulder Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 6- to 8-quart – Time: 55 minutes at HIGH pressure

  • 1 (3- to 3½-pound) piece boneless pork shoulder, skin discarded, trimmed of excess fat, and cut into a few large chunks
  • freshly ground black pepper

RED-COOKING LIQUID

  • 1½ cups water
  • 1½ cups dry red wine
  • 1 cup light soy sauce (such as Kikkoman)
  • 1 cup dark or double soy sauce (such as Koon Chun brand)
  • ¾ cup balsamic vinegar
  • 1¼ cups firmly packed dark brown sugar
  • 6 green onions (white and light green parts), trimmed and cut into 3-inch lengths
  • 3 small dried red Thai chiles
  • 1 (4-inch) piece fresh ginger, thinly sliced
  • 4 cloves garlic, peeled
  • 1 medium orange or tangerine, quartered
  • 2 star anise pods, lightly crushed
  • 1 (4-inch) cinnamon stick

Method

  1. Pat the pork dry and season lightly on all sides with the pepper
  2. In a 6- to 8-quart pressure cooker, combine all the red-cooking liquid ingredients
  3. Bring to a boil, stirring to dissolve the sugar
  4. Add the green onions, chiles, ginger, garlic, quartered orange or tangerine, anise, and cinnamon stick
  5. Add the pork and settle it into the liquid
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 55 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Quick Release method
  12. Be careful of the steam as you remove the lid
  13. The pork should be very tender
  14. Transfer the pork to a cutting board and cover with aluminum foil
  15. Strain about 1 cup of the cooking liquid through a fine mesh strainer into a small saucepan
  16. Discard the solids
  17. Let the remaining liquid cool completely, then store in an airtight container in the refrigerator up to 1 week or the freezer up to 2 months if you would like to use it again
  18. Bring the other liquid to a boil and continue to boil until it is reduced by two-thirds and thick, about 5 minutes
  19. Brush a light coating of the sauce over each piece of pork to glaze it
  20. Thinly slice the pork crosswise into ½-inch-thick slices and serve with a bit of the sauce on the side for drizzling

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