Pressure Cooker Chinese Pulled Pork

Ingredients

• 2 1/2 teaspoons Chinese Five-Spice Powder
• 3 to 3 1/2 pounds pork shoulder, cut into large chunks
• 1/3 cup water
• 1/4 cup hoisin sauce
• 3 tablespoons soy sauce
• 3 tablespoons honey
• 2 tablespoons dry sherry
• 1 tablespoon cooking oil
• 5 cloves garlic, minced
• 2-inch piece ginger, minced
• 2 scallions, sliced thinly
• Hamburger or slider buns

Directions

1. Sprinkle the spice blend over the pork pieces, turning them so every side gets coated.
2. In a small bowl, whisk the water, hoisin sauce, soy sauce, honey, and sherry until smooth.
3. Choose the "Sauté" function on your electric pressure cooker and warm the oil. Stir in the garlic and ginger, and cook just until the garlic smells fragrant without taking on color, 1 to 2 minutes.
4. With tongs, place the seasoned pork in the pressure cooker in one even layer. Pour the sauce over the meat.
5. Lock the lid in place, and check that the pressure regulator is turned to "Sealing." Turn off "Sauté," then choose "Manual" or "Pressure Cook." Cook on high pressure for 55 minutes. The cooker will need about 10 minutes to build pressure before the cook time starts.
6. Release the pressure right away by carefully turning the vent from "Sealing" to "Venting," watching out for the steam, or allow the cooker to release on its own, which takes about 20 minutes.
7. Move the pork to a large platter or sheet pan with tongs. Wearing heatproof mitts, remove the inner pot from the pressure cooker, pour the cooking liquid into a fat separator, and then return the liquid to the pot.
8. If you do not have a fat separator, leave the cooking liquid undisturbed for about 10 minutes so the fat rises, then skim off as much as you can from the top.
9. Set the pot back in the pressure cooker, select "Sauté," and bring the cooking liquid to a lively simmer. Let it bubble for 10 minutes so it reduces.
10. As the sauce reduces, pull the pork apart with 2 forks.
11. Add the shredded pork back to the pot with the reduced liquid, and toss until the meat is evenly coated. If it looks a bit dry, stir in 1 tablespoon or 2 of the reserved fat.
12. Serve the pulled pork topped with scallions.