Asian-Style Pulled Pork Tacos

Servings: 5 


Pulled pork:

  • 2.5 - 3 pounds pork shoulder (remove butcher's twine)
  • Salt and pepper
  • 1-2 tablespoon olive oil
  • ¼ cup Gyu-Kaku Sweet and Spicy Umami Sauce
  • 1 ¾ cup chicken stock
  • 1 tablespoon cooking sake
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • Pinch of salt and pepper

For serving:

  • Corn tortillas, heated
  • Shredded cabbage
  • Julienned carrots
  • Radish, sliced
  • Cilantro, chopped


  1. Select the "saute" option on your instant pot/pressure cooker. Generously season both sides of the pork shoulder with salt and pepper. Add oil to the pot and sear both sides for 2-3 minutes.
  2. Add a bit more oil if needed and cook the shallot for a few minutes until translucent. Add the garlic and cook for 1 minute. Pour in the liquid ingredients along with salt and pepper and stir to combine. Press cancel and place the pork back in the pot. Change the setting to pressure cook on high for 1 hour. Be sure to have the steam release handle sealed.
  3. Once done cooking, change the steam release handle position to venting and let it sit for 20 minutes before removing the lid. Remove the pork, shred, and place the shredded pieces back into the pot to absorb the sauce for at least 30 minutes. Add more Sweet and Spicy Umami Sauce along with other seasonings if needed.
  4. Build your taco by adding the pork, cabbage, carrots, and radish in the corn tortilla. Top with cilantro and serve immediately.
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