Meat:
2 pounds pork shoulder/butt/rib meat

Marinate:
2 cloves of garlic
1tsp five spice powder
1tbsp sesame oil
4tbsp hoisin sauce
4tbsp honey
1tbsp light soy sauce
2tbsp rice wine

Glaze:
2tbsp honey
2tbsp gochujang

Marinate the pork
Poke the pork with fork or knife, add all marinade ingredients into a ziplock bag, add the pork then massage the meat, make sure all pieces are covered. Refrigerate for 2 hours or overnight

Pressure cook:
Press Saute, sear the pork on all sides, then dump the marinade into the pressure cooker. Close lid, cook at high pressure for 25 minutes, then natural release.

Glaze:
Preheat oven to broil on high, brush each piece of cooked pork with the glaze, cover all sides. Broil for 5-6 minutes until brown with black bits.

Slice and serve. You can reduce the leftover cooked marinade and use it as a dipping sauce. Enjoy!