• Cut a 3.5 lb pork shoulder into 3 - 4 chunks. In a big bowl, season the pork with Shao Xing Wine, Chinese five spice, salt , smoked paprika (optional) and coconut aminos.
• Cover and let it marinade in the fridge for at least an hour (overnight for best result).
• In an instant pot, use saute function to heat 2 tablespoon of neutral cooking oil. Once the oil is shimmering, add in onion and ginger, sautte for a minute or until fragrant. Add in garlic and sautte for another 30 seconds **.
• Add in brown sugar and water.
• Place the marinated pork along with any lefrover marinade in the pot (most if not all of the marinade should have been soaked into the pork).
• Close the lid and seal well. Cook on high pressure for an hour. Do a quick release once the pork is finished cooking.

  If using slow cooker, cook on low for 7 hours.
• Remove the pork from the broth. Then save 3/4 of the broth aside.
• Place the pork back in the pot with the leftover broth. Use 2 forks to gently shred the pork.

Optional Step

• Mix together 1 heaping tablespoon of arrowroot starch with 2 tablespoons of water. Pour into the broth we saved aside.
• In a small pot, heat the broth mixture and stir contiuously until thickens.
• Use it as a sauce for pulled pork sliders, sandwiches and more!