Tender and moist Pressure Cooker Honey Orange Pork in a sweet and zesty sauce. The well-balanced flavors make it so deliciously easy to eat!
Hi there! We’re Amy + Jacky, the husband and wife team from Pressure Cook Recipes. We’re CRAZY about delicious food! We just love spending hours researching, testing, and tasting recipes together in our kitchen.
Thanks Barbara for having us here and thank you so much for dropping by!
We love making pork shoulder with the pressure cooker, as it makes super tender and moist pork meat in such a short time! So, we’re very excited to share this delicious Pressure Cooker Honey Orange Pork Recipe with you here. We hope you’ll enjoy it!! 😀
Here are the ingredients you’ll need for this recipe:
- Pork shoulder meat
- Cinnamon stick
- Garlic cloves
- Small onion
- Dried rosemary
- Light soy sauce
- Maple syrup
- Grapeseed oil
- Kosher salt and black pepper
- Thickener: Cornstarch + water
As we were playing around with the ingredients while creating this recipe, we’ve ensured that the flavors from the ingredients complement one another and the overall flavors are well balanced.
The orange in the recipe lends its citrusy fragrance and flavors to the dish. Though there’s a bit of bitter flavor coming from the orange peels, we’ve balanced it out by adding some honey and maple syrup.
The final results? Super tender pork in a deliciously sweet and zesty sauce.
Here are some tips for this recipe:
Pressure Cooking Time: Adjust the pressure cooking time depending on how tender you like your pork to be.
- High Pressure for 50 minutes, then Natural Release – produces a fork-tender pork shoulder.
- High Pressure for 35 minutes, then Natural Release – produces pork shoulder with some chew.
Watch the cooking video for this recipe:
- 1 - 1 1/2 pound pork shoulder meat
- 1 orange
- 1 cinnamon stick
- 3 garlic cloves, minced
- 1 small onion, sliced
- 1 tablespoon ginger, sliced
- 2 cloves
- A pinch of dried rosemary
- ½ cup water
- 2 tablespoons light soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon honey
- 1 tablespoon grapeseed oil
- Kosher salt and black pepper
- Thickener: 1 1/2 tablespoon cornstarch + 1 tablespoon water
- Season the pork with generous amount of kosher salt and ground black pepper.
- Heat up your pressure cooker. Add 1 tablespoon of grapeseed oil and pork shoulder to the pressure cooking pot, then brown it for 3 to 5 minutes on each side. Remove and set aside.
- Reduce the heat to medium. Add the sliced onions, ginger, a pinch of kosher salt and ground black pepper. Cook the onions and ginger for 1 minute. Add garlic and stir for 30 seconds.
- Cut orange in half, squeeze the juice into the pot, and deglaze the bottom of the pot with a wooden spoon. Add in the water, light soy sauce, maple syrup, honey, cloves, cinnamon stick, a pinch of dried rosemary, and the squeezed orange (cut into smaller pieces), then deglaze the pot.
- Place the pork into the pot. Lock the lid and cook on High Pressure for 50 minutes, then Natural Release.
- Remove the pork. Turn on the heat to medium. Taste the sauce and adjust with additional salt and honey.
- Remove the orange peels, cloves, and cinnamon stick. Mix the cornstarch with water, then mix it into the sauce one-third at a time until desired thickness. Turn off the heat and place the pork in the sauce and coat it evenly.
Looking for More Pork Shoulder Recipes?
Check out our Pressure Cooker Pulled Pork Recipe