Chop the pork shoulder into roughly 2~3 inch square chunks and place them into a bowl
Mix the salt, parsley, paprika, garlic powder and white pepper together in a small bowl
Sprinkle the herb and spice mix over the pork a teaspoon at a time. Use your hands to move the pieces around and make sure every surface is evenly coated
Cover the bowl of pork in plastic wrap and leave in the fridge overnight to marinate
The next day, wash and peel your oranges, making sure to only peel off the rind and not the white pith
Place the pork into your pressure cooker, layering the orange peel strips amongst the pork
Juice the two peeled oranges and pour the orange juice and ½ cup of water over the meat
Cook on high pressure for 90 minutes
Using tongs, gently pull the meat out of the pressure cooker and place into a bowl. Use a pair of forks to shred the meat
Sticky Orange BBQ Sauce
Drain the leftover juice (in the pressure cooker bowl) by pouring it through a sieve and into a small saucepan. Any leftover bits of meat, rind and spices in the sieve – add them back into the bowl of meat
Into the saucepan; add in the honey, fish sauce, vinegar and tomato paste, mix together and then place on high heat to bring to the boil
Once boiling, reduce the heat to medium, simmer for 15 minutes until the sauce reduces and thickens
Spoon the sauce over the pulled pork and mix or transfer it to a container and use as desired
Place any leftovers into the fridge or freezer
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