For the Pork:

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3.5–5 lb pork shoulder (cut in half if needed to fit in Instant Pot)

¼ cup kosher salt (or 3 tbsp table salt)

¼ cup white sugar

1 tsp black pepper

1 cup water or chicken broth (for Instant Pot)

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For the Brown Sugar Crust:

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⅓ cup brown sugar

1 tsp black pepper

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Simple Gochujang Sauce

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¼ cup gochujang

2 tbsp brown sugar

1 tbsp soy sauce

1 tbsp rice vinegar or apple cider vinegar

1 tsp sesame oil

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Optional Ginger-Scallion Sauce:

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3–4 scallions, chopped

2 tbsp minced fresh ginger

2 tbsp neutral oil

1 tbsp soy sauce

Salt to taste

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Instructions

1. Dry Rub the Pork:

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Mix the salt, white sugar, and pepper.

Rub all over the pork and let it sit while you prep other ingredients (ideally 30 min, but not required).

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1. Pressure Cook the Pork:

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Place pork in Instant Pot with 1 cup of water or broth.

Cook on High Pressure for:

90 minutes for a 4–5 lb roast

80 minutes if it’s closer to 3.5 lbs or bone-in

Let it natural release for 15–20 minutes, then quick release the rest of the pressure.

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1. Crisp the Crust:

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Preheat oven broiler to 500°F.

Transfer pork to a foil-lined baking sheet.

Pat dry a bit, then rub with brown sugar + pepper mixture.

Broil for 8–10 minutes, until bubbly and caramelized. Watch closely!

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1. Make Sauces:

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Whisk sauce ingredients together.

For ginger-scallion sauce, microwave oil for 20 seconds before mixing in the scallions and ginger if you want a mild sizzle.

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1. Serve:

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Shred pork and serve with lettuce or cabbage leaves, steamed rice, sauces, and any toppings like kimchi, cucumbers, or pickled radish.

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