Instant Pot Asian Pulled Pork (プルドポーク)

1. Gather all the ingredients.
2. Cut 1 onion into big chunks.
3. Slice 1 knob of ginger and smash 6 garlic cloves.
4. Cut off the butcher's twine and season the pork shoulder (butt) with 2 tsp kosher salt and freshly ground black pepper on all sides.
5. Press 'Sauté' and heat 1 Tbsp oil. When hot, add the pork shoulder.
6. Sear all sides, about 2 minutes per side, then transfer the pork to a plate.
7. Add the ginger and smashed garlic and sauté 2-3 minutes. Once fragrant, add the onion and coat with oil.
8. Add 1½ cup chicken stock, 5 Tbsp soy sauce and 2 Tbsp sake.
9. Add 4 Tbsp brown sugar and mix well, scraping the browned bits off the bottom. Return the pork to the pot.
10. Cover and lock the lid, steam release on 'sealing'. Cancel sauté, switch to pressure cooking (Manual) and set to 60 minutes on high pressure.
11. On a stove-top pressure cooker, cook on high heat to high pressure, then reduce to low and maintain high pressure about 60 minutes.
12. When finished, release steam via 'venting' or let it release naturally (15-20 minutes). Unlock and transfer the pork to a rimmed baking sheet.
13. Shred the pork with two forks.
14. [Optional] Skim the oil/fat off the top of the liquid with a ladle (discard about ¾ cup).
15. Return the pork to the pot and toss to soak up the sauce.
16. Press 'Sauté' to heat up and serve; or transfer to an oven-safe skillet for a char.
17. Broil the pork under high heat 3-5 minutes until nicely charred. Use for pulled pork sandwiches, bowls, tacos and more.
18. Store in an airtight container up to 3-4 days refrigerated or 2-3 months frozen.

Notes: Cook time includes ~15 minutes to pressurize and ~15 minutes to depressurize. Stovetop: low simmer 2-3 hours. Slow cooker: high 5-6 hours or low 8-10 hours.