With a super simple sauce, this Grilled Asian Pork Shoulder Recipe is a great one to prep lunches throughout the week and use up some of those leftovers!
So, when I finally feel like I have something worthy to post, I assure you it has been tested by the whole crew and received two thumbs up! Only this recipe went just a tad farther. I sent it to work in Jason’s lunch – I love meal prepping his lunches. When he reheated it, several of his coworkers stopped by to ask what smelled so darned good. Winner, winner, chicken dinner!
Pork Shoulder – I had leftovers from my grilled pork shoulder, and sliced some for this recipe. There are a lot of benefits to preparing a large cut of meat for meal prepping for the week!
Basmati Rice – This is a light, nutty flavored rice that is primarily grown in India. I chose it as it doesn’t clump together like white rice tends to. It made it a lot easier to put in lunch containers and reheat.
Step One: Use the Instant Pot to cook the basmati rice. Combine one cup of rice with 1.25 cups of water.
Step Two: Set the Instant Pot to “Manual” for four minutes and allow it to naturally release the pressure when it is done.
Step Three: To prepare the sauce combine the ketchup, honey, soy sauce, water, garlic, ginger, mirin and rice vinegar together.
Step Four: Place the sauce in a small sauce pan and bring it to a boil over medium-high heat, stirring constantly.
Step Five: Reduce heat to a simmer for about five minutes. This will let the sauce thicken.
Scoop the basmati rice on the plate, top with slices of the pork shoulder and drizzle the Asian Sauce on top. Sprinkle with sesame seeds, if desired.
Asian Green Beans – Everything tastes better with bacon, and these green bean bundles are no exception! The tangy Asian sauce works perfectly with the green beans.
Yakitori Sauce – This recipe is for the rich and flavorful Yakitori Sauce that works so well with everything from pork bellies to grilled vegetables. Give it a shot and try it out on your next BBQ.
Amazing Asian Sauce
- 1 lb Pork Shoulder cooked, sliced
- 1 cup Basmati Rice cooked
- 1/3 cup Ketchup
- 3 tbsp Honey
- 3 tbsp Water
- 3 tbsp Soy Sauce
- 2 cloves Garlic minced
- 1 tsp Ginger
- 1 tbsp Mirin
- 1 tbsp Rice Vinegar
Prepare the Sauce
- Combine all of the ingredients for the sauce into a bowl and mix.
- Place all the ingredients into a small saucepan on the stove top and bring to a boil. Reduce to a simmer for five minutes to thicken.
Prepare the Basmati Rice
- Add one cup of Basmati Rice and 1.25 cups of water to the Instant Pot
- Set the timer to "Manual" for five minutes and let the pressure release naturally
Assemble the Pork Shoulder
- Add rice to the plate, top with grilled pork shoulder, and drizzle the Asian Sauce on top