My Japanese Barbecue Pulled Pork made in the Instant Pot is one of those dishes that hits the sweet spot between effort and reward. It’s deeply flavorful, tender, and savory-sweet – thanks to a soy sauce-based BBQ sauce with hints of garlic, ginger, mirin, and tomato paste.

What’s especially great about this dish is how incredibly versatile it is. Once you’ve cooked the pork, you can enjoy it in so many ways throughout the week, making it perfect for meal prepping or entertaining. I’ll touch more on this dish’s versatility down below!

This isn’t your typical American-style barbecue pulled pork. Instead of smoky, tangy flavors, you get something more balanced: umami-rich from soy sauce, slightly tangy from vinegar, and sweet from brown sugar and mirin. It pairs beautifully with a variety of starches and veggies, making it easy to turn into a whole new dish with very little effort.

Various Ways to Enjoy Japanese BBQ Pulled Pork

There are so many different ways you can enjoy this Japanese BBQ Pulled Pork! Here are some of my favorite ways to serve it:

Sandwiched in rolls for sliders (pictured – it’s especially good with my homemade cabbage slaw which I have shared in this recipe below)
Over steamed rice or fried rice for a quick donburi-style meal
Stuffed into bao buns
Tucked into lettuce wraps for a low-carb option
Mixed into stir-fried noodles like yakisoba or udon
Made into onigiri (rice balls) for a fun, portable lunch
Served with roasted or steamed vegetables

Because the flavors are bold but not overwhelming, this pulled pork adapts well to a variety of cuisines and textures. Whether you’re going for cozy comfort food or a fresh, light bowl, this dish has got you covered!

What Type of Pork To Use

For this Japanese Barbecue Pulled Pork, the best cut of meat to use is a boneless pork shoulder or pork butt. These cuts come from the same general area of the pig and are well-marbled with fat and connective tissue, which makes them ideal for slow cooking or pressure cooking.

When cooked under high pressure in the Instant Pot, the fat melts down and the meat becomes incredibly tender, shredding easily with a fork. This results in that classic “pulled” texture that soaks up the flavorful Japanese BBQ sauce beautifully.

If you’re looking for a leaner option, you can also use boneless pork loin roast, but keep in mind it won’t be quite as rich or juicy. Because pork loin is a leaner cut, it’s more prone to drying out if overcooked, so you’ll want to keep a closer eye on cook times or use slightly more broth in the Instant Pot. For the most foolproof, flavorful result, though, pork shoulder is the way to go! It’s forgiving, affordable, and perfect for soaking up all the delicious Japanese BBQ flavors.

Japanese BBQ Sauce Ingredients

Here’s a quick breakdown of what goes into the Japanese-style BBQ sauce, and what each ingredient brings to the table:

Garlic: Adds a deep, savory base and aromatic kick that balances the sweetness of the sauce.
Ginger: Provides a zesty warmth and subtle spice that brightens the sauce and adds depth.
Soy Sauce: The salty, umami backbone of the sauce, giving it that signature Japanese flavor.
Tomato Paste: Creates a rich, tangy body and enhances the sauce’s thickness without diluting flavor.
Mirin: A sweet rice wine that adds subtle sweetness and complexity with a distinctly Japanese note.
Brown Sugar: Boosts the sweetness while giving the sauce a hint of caramel flavor.
Sesame Oil: Brings a toasty, nutty finish that adds richness and depth.
Roasted Sesame Seeds: Adds a toasty flavor that complements the sesame oil.

Japanese BBQ Pulled Pork (Instant Pot Recipe)

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Author: Michelle Wheeler
Total Time: 1 hour 20 minutes

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Description

This juicy, flavor-packed pulled pork gets a Japanese-inspired twist with a savory BBQ sauce made with soy sauce, mirin, and sesame oil. It’s a great filling for rice bowls, sandwiches, or lettuce wraps.

Plus, thanks to the Instant Pot, it comes together with minimal effort.

Ingredients

Units Scale

For the Pork:

2 lb boneless pork roast, cut into 4-inch cubes
1 teaspoon salt
1 teaspoon pepper
3 1/2 tablespoons rice vinegar (substitute apple cider vinegar)
1 cup broth, divided (chicken, beef, or vegetable)
Olive oil, for sautéing

For the Japanese BBQ Sauce:

3 cloves garlic, minced
1 teaspoon ginger, grated
1/2 cup soy sauce
3 tablespoons water
1/2 cup and 2 tablespoons tomato paste (6 oz.)
2 tablespoons mirin
3 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon roasted sesame seeds (optional)

Cabbage Slaw (if you want to serve it on a bun for Japanese-style pulled pork sandwiches):

Just mix and enjoy!

2 cups purple cabbage, shredded
2 cups green cabbage, shredded
1 cup carrots, julienned
1 tablespoon dijon mustard
2 tablespoons kewpie mayo
1 tablespoon apple cider vinegar
Salt and pepper to taste

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Instructions

In a small bowl, whisk together all the Japanese BBQ Sauce ingredients. Set aside.
In another bowl, combine the rice wine vinegar, 3/4 cup of the Japanese BBQ sauce, and 3/4 cup of the broth. It will be pretty thin, and that’s perfect.
Season the pork cubes with salt and pepper. Turn the Instant Pot to the “Sauté” setting and add a splash of olive oil. Once hot, add the pork and sear for about 5 minutes, turning to brown on all sides.
Turn off the Instant Pot. Remove the pork and pour in the remaining 1/4 cup broth to deglaze, scraping up any browned bits from the bottom.
Return the pork to the pot and pour in the barbecue sauce mixture. Close the lid, set the valve to “Sealing,” and cook on Manual High Pressure for 40 minutes.
Let the pressure release naturally for 10 minutes, then carefully do a quick release.
Remove the pork from the Instant Pot and transfer to a large bowl. Shred it with two forks and stir in as much of the Japanese BBQ Sauce as you would like. Serve over rice, in sandwiches, or however you like. I like to leave some of the sauce on the side for people to serve up as they like.

Prep Time: 20 minutes
Cook Time: 1 hour

Nutrition

Serving Size: 4-6

kyriethefoodie

Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.