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Pork Shoulder Ingredients:

  • 2 lb pork shoulder
  • 2 tbsp cooking oil
  • 5 tbsp brown sugar
  • 3 tbsp sesame seed oil
  • ½ cup soy sauce
  • ⅓ cup hoisin sauce
  • 4 cloves garlic
  • 1 tbsp grated ginger
  • 2 tbsp rice vinegar
  • 1 tbsp Chinese 5 spice powder
  • 1 cup cola
  • 1 tsp salt
  • 1 tsp pepper

Boa Ingredients:

  • 6 Thomas’® Original English Muffins
  • 2 tbsp butter, melted
  • 1 cucumber, ribboned
  • ½ cup carrots, shredded
  • hoisin sauce
  • sesame seeds
  • cilantro sprigs

Directions

  1. Salt & pepper all sides of pork shoulder pieces.
  2. In a pressure cooker, add cooking oil and brown shoulder on sauté mode for 6 minutes per side.
  3. Mix brown sugar, sesame seed oil, soy sauce, hoisin sauce, garlic, ginger, rice vinegar, Chinese 5 spice powder, and cola, then pour over pork. Pressure cook on high for 90 minutes and allow for natural pressure release.
  4. In a bowl, shred pork with a fork, adding in ½ cup remaining liquid.
  5. Preheat oven to 375°F.
  6. Split English Muffins with hands or a fork and lay onto a baking sheet. Cook for 5–7 minutes until golden brown.
  7. Top with shredded pork, hoisin sauce, ribboned cucumber, shredded carrots, sesame seeds, and cilantro sprigs.

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