Pressure cooker spicy pork shoulder (with sesame pickled cucumbers) from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • eclairea on December 31, 2025

    One of my go-to pulled pork recipes!

  • things.hannahlikes on November 12, 2025

    The day we cooked it, we did not do the broil step, but ate it with rice and the cucumber salad and the sauce drizzled on top. Then we had it as pulled pork sandwiches. Then we ate it at lunches mixed with rice. Then we used some with phyllo dough to make a meat pie. Then we were out of the sauce so we used some other bbq sauce and broiled it in the oven alongside roast veggies. Delicious and a week of dinners!

  • ezwriternc on December 23, 2021

    Made this in the crockpot. I didn’t sear the meat first. The sauce is awesome. I didn’t use all of it when i broiled the meat so we could add more sauce to our dish when plating. The pork was excellent. I high,y recommend making this dish is you like Korean bbq style food.

  • ddenker on January 18, 2018

    This was my first Instant Pot effort and quite a success! We thought the pork could have been cooked for 85 instead of 90 minutes to give it a little more bite. The spice was delicious and almost one year old and three year old approved (although we left the spicy sauce off of their pork). We broiled the meat in the oven for a few minutes which was perfect. We will definitely make this again!

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