- 1/2 cup Honey
- 1/2 cup Hoisin Sauce
- 1/4 cup Soy Sauce
- 1/4 cup Ketchup
- 4 cloves Garlic, minced
- 4 tsp fresh Ginger root, minced
- 1 tsp Chinese Five Spice powder
- 1 (3-4 lbs) Pork Shoulder Roast
- 1/2 cup Chicken broth
- Fresh Cilantro
Combine the first 7 ingredients; pour into a large re-sealable plastic bag. Cut roast in half; add to bag and turn to coat. Refrigerate overnight.
Transfer pork and marinade to the electric pressure cooker. Add chicken broth. Lock lid; close pressure-release valve. Adjust to pressure-cook to high for 75 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
Remove pork; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices. Return pork to pressure cooker. Select saute setting and adjust for low heat; heat through. Press cancel. Top pork with fresh cilantro.