Asian Pulled Pork
Need an easy meal to throw together? Try this savory, tender Asian pulled pork dish that cooks in a pressure cooker. Serve with rice, cauli-rice, or lettuce wraps with carrots and cucumber sticks.
Equipment
Ingredients
- 18 oz pork fillet tenderloin (we use Butcher Box meat)
- 12 oz mushrooms, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 red chili, finely chopped
- 1 thumb-sized piece of fresh root ginger, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- ¼ cup oyster sauce
- 2 TB tamari (gluten-free soy sauce)
- Sea salt
- Freshly ground black pepper
- Cooked rice or cauli-rice, to serve
- Lime wedges, to serve
Instructions
- Place the pork, mushrooms, bell pepper, chili, ginger, oyster sauce, and tamari in a pressure cooker. Combine well and secure the lid.
- Cook for 30 minutes, keeping the heat on between medium-high and high, monitoring the pressure cooker to remain stable.
- Afterward, allow the pressure cooker to cool a little and safely decompress, then remove the lid.
- Use tongs to remove only pork from the mixture and place it into a bowl. Return the cooker to low heat to keep the saucy vegetables warm.
- Using two forks, shred the pork into thin strips to resemble pulled pork. Season with a little salt and pepper, and return all the meat back to the cooker pan. If there is still a lot of moisture in the pan, cook it over a gentle heat for several minutes until the sauce reduces and thickens to coat the pork.
- Serve with cooked rice (if you like) and lime wedges to squeeze over.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 6gProtein: 30gFat: 8gSaturated Fat: 3gSodium: 1240mgFiber: 1gSugar: 2g