2tablespoonsKorean chile pasteGochujang, or Sriracha
Toppings:
Cilantrochopped
Sliced jalapenos
Slider buns
Instructions
Turn Instant Pot on to saute function.
Add the olive oil. Once hot, add the pork shoulder to the instant pot and cook until brown, about 2-3 minutes on each side.
In a small bowl, whisk together soy sauce, broth, brown sugar, fish sauce, apple cider vinegar, ginger, and garlic.
Once pork is browned, turn off saute function.
Pour sauce over pork and cover with lid.
Cook in the pressure cooker on high for 90 minutes.
While the pork is cooking, make the pickled veggies and the spicy mayonnaise.
For the veggies, place the carrots and cucumber in a mason jar.
Add the vinegar, sugar, and water to a small pot over medium-high heat. Bring to a boil. Once the sugar is dissolved, pour over the veggies.
Let it sit at room temperature until ready to use.
For the spicy mayonnaise, mix together the mayonnaise and chile paste. Refrigerate until ready to use.
Once the pork is done, let the pressure naturally release.
Remove the lid and shred the pork with two forks.
Assemble the sliders with the pork, pickled veggies, and spicy mayonnaise. Top with cilantro and jalapenos.
Serve and enjoy!
Notes
I order my Korean chile paste on Amazon, but can also be found at Asian markets. You can substitute Sriracha instead with similar results. Refrigerate any leftover pickled veggies.