Pressure-Cooker Char Siu Pork

• 1/2 cup honey
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 4 garlic cloves, minced
• 4 teaspoons minced fresh gingerroot
• 1 teaspoon Chinese five-spice powder
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 1/2 cup chicken broth
• Fresh cilantro leaves

1. Combine the first 7 ingredients; pour into a large resealable plastic bag. Cut roast in half; add to bag and turn to coat. Refrigerate overnight.
2. Transfer pork and marinade to a 6-qt. electric pressure cooker. Add chicken broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 75 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel.
3. 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.

honey, hoisin sauce, soy sauce, ketchup, garlic, fresh gingerroot, pork shoulder butt roast, chicken broth, cilantro

Taken from www.tasteofhome.com/recipes/pressure-cooker-char-siu-pork/ (may not work)