We all loved this sticky pork lettuce wraps! Oh my how flavorful and easy this was to do. I think next time I’ll just use tortillas or have the meat by itself over some rice, but it’s for sure making the rotation list. Don’t skip the pickled onions, they add a nice crunch and pop of flavor you need to even out the meat.

Instant Pot Sticky Pork Lettuce Wraps
(Adapted from The Pioneer Woman Cooks The New Frontier by Ree Drummond)

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Pickled Onions
½ cup rice vinegar (or any white vinegar)
1 teaspoon kosher salt
2 tablespoons sugar
Pinch of red pepper flakes
1 large red onion, halved and thinly sliced

In a small saucepan, combine the vinegar, salt, sugar, pepper flakes, and ½ cup water and bring to a boil over medium-low heat.

Place the onion in a large heatproof bowl and pour the mixture on top.

Cover and let it sit in the fridge until the pork is ready for serving. (You can make these a couple of days in advance.)

Pork Rub
2 tablespoons packed brown sugar
2 teaspoons five-spice powder
2 teaspoons ground ginger
1 teaspoon garlic powder
1 teaspoon dry mustard
2 teaspoons kosher salt
1 teaspoon black pepper

In a large bowl, place all the rub ingredients and whisk until combined.

Pork and Sticky Sauce
2 pounds boneless pork shoulder
1 tablespoon olive oil
1 tablespoon salted butter
1 cup low-sodium chicken stock
¼ cup hoisin sauce
3 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
1 tablespoon sriracha sauce, or more to taste
½ cup packed brown sugar
1 tablespoon cornstarch

Place the pork in the bowl of rub mixture, pressing the rub into the surface and keep going until the pork is completely coated in the rub.

Set the Instant Pot to Saute. When it’s hot, add the olive oil and butter, then place the pork in the pot.

Sear the pork on all sides until very brown, about 2 minutes per side. Remove it to a plate.

Add the stock to the Instant Pot and stir to scrape the browned bits from the bottom of the pot. Add the hoisin, soy sauce, vinegar, sweet chili sauce, and sriracha and whisk until combined.

Return the pork to the pot.

Secure the lid on the pot and set the pressure valve to sealing. Press the manual button to set to 30 minutes.

After the cook time, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to open the valve to venting, to let the rest of the pressure release quickly. Remove the lid and place the pork on a sheet pan.

Use two forks and shred the pork. Set it aside.

Set the Instant Pot back to Sauté, then add the brown sugar.

In a small bowl, whisk ½ cup water into the cornstarch.

Pour the mixture into the pot, then let it cook and bubble up to 2 to 3 minutes, stirring often.

It should be nice and thick. Taste and add more salt as needed.

Return the shredded pork to the sauce and stir until the pork is heated through and seriously sticky.

For Serving
Leaves from 2 to 3 Bibb or Boston lettuce
Toasted sesame seeds
3 green onions, sliced

Serve the pork with the pickled onions, lettuce leaves, and sesame seeds. Sprinkle with sliced green onions on top.

Standard Cooking Directions:
Preheat the oven to 300 degrees F. Sear the pork in a Dutch oven, following steps 9 to 13. Add 1 cup extra stock or water and cover the pot. Braise for 3 to 3.5 hours, until the pork is falling apart. Follow steps 16 to 24 to finish the pork and sauce.

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