Ingredients
Scale
- 2–3 thin slices red onion
- apple cider vinegar, enough to cover onions
- 1 teaspoon sugar or honey
- 1 2 lb. boneless pork shoulder
- 1/4 cup coconut aminos
- 1 teaspoon sesame oil
- 1 inch fresh ginger, minced
- 1 garlic clove, minced
- 1 teaspoon hot sauce (optional)
- 4 gluten free rolls
- small bunch fresh cilantro
Cucumber Salad
- 1 medium to large cucumber, sliced thinly
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
Instructions
- For the quick pickled red onions, place the sliced onions, enough vinegar to cover the onions and the sugar in a bowl. Let sit on the counter for at least 1 hour before serving. Can be placed in your refrigerator covered for longer.
- Using a slow cooker or Instant Pot, add the pork shoulder, coconut aminos, sesame oil, ginger, garlic and hot sauce to the bowl.
- Slow Cooker Instructions: Set on high for 4-6 hours. Instant Pot Instructions: Set on high heat and pressure for 75 minutes.
- When the meat is cooked, using two forks or tongs break apart the meat into large pieces (you don’t want it to be completely shredded)
- Mix together the ingredients for the cucumber salad (cucumbers, sesame oil and sesame seeds) in a small bowl.
- When ready to assemble, heat a skillet up over high heat. Add in the pork shoulder pieces and cook until heated up and slightly crispy.
- Toast the gluten free rolls and top with a small bunch of fresh cilantro. Top with the pork, pickled onions and cucumber salad. Top with remaining gluten free roll top. Serve with hot sauce on the side, if desired.
Notes
Only do step 6, if your meat needs to be reheated. This step also helps crisp up the small pieces nicely – which is delicious.
- Prep Time: 10
- Cook Time: 120
- Category: pork
- Method: Instant Pot
- Cuisine: dinner