Pulled pork is a classic, but this variation gets deeper flavor from gochujang, the Korean red chile paste. Fold the saucy braised pork into fresh lettuce leaves with a few pickles on top.
What You Get
Pork shoulder (see note below)
Gochujang (Korean red chile sauce)
What You’ll Need
Brown or granulated sugar
Rice or apple cider vinegar
Makes 4 servings
Active Time: 30 minutes
Total Time: 90 minutes
Drain the pork, pat dry with paper towels, season generously with salt, and rub with 1 tablespoon firmly packed brown sugar. Set the Instant Pot to the sauté setting on high, and warm 1 tablespoon vegetable oil. Add the pork and sear until browned, about 3 minutes per side. Stir in 1 cup water, 1 tablespoon gochujang, 1 tablespoon soy sauce, and 2 teaspoons vinegar. Cover, seal the vent, and cook on high pressure until tender, 45 minutes. Manually release the pressure, 5 minutes.
Meanwhile, thinly slice the green onions. In a bowl, combine the carrots and green onions, 3 tablespoons vinegar, 2 tablespoons sesame oil, 1 teaspoon soy sauce, the sesame seeds, and a pinch of sugar. Toss to combine and set aside to marinate. Trim and wash the lettuce leaves, and pat dry, and set aside until ready to serve. Pick the cilantro leaves and toss the stems.
Transfer the pork to a plate and lightly shred it, discarding any bones. Add the shredded pork back into the liquid to combine with the juices.
Just before serving, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
To build the lettuce cups, place the lettuce leaves on plates, and fill with the rice and pork. Top with the carrot slaw, drizzle with more gochujang, scatter with the cilantro leaves, and serve warm.
Note: The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 1 hour.