Begin by trimming off any large pieces of fat from the outside of the pork shoulder and scoring the fat cap with a sharp knife.
Now rub the pork shoulder with salt, white pepper and Korean red pepper (i.e. Gochugaru).
Set the Instant Pot to saute and sear each side of the pork shoulder.
Remove the seared pork shoulder from the Instant Pot and add the onion, ginger and garlic to the pork fond and saute until aromatic. Be careful not to burn your garlic.
Now deglazed the Instant Pot with a light lager, soy sauce, hot pepper paste (i.e. Gochujang) and Mirin.
Add the pork shoulder (fat cap up) back to the Instant Pot. Cover and set to manual (15 -20 minutes for each pound of pork shoulder.
Allow that pressure to build and get ready for those aromas 😋! After the cook time, allow the pressure to release naturally. Remove the cover and coat the top of the pork shoulder with the Instant Pot juices.
Remove the pork shoulder from the Instant Pot and shred. Add some of the Instant Pot juices to the pulled pork.
Serve warm, enjoy and cheers 🍻!