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I am assuming the pork is already shredded and the sauce is too sweet but already combined. Drain the meat, try not to press and squeeze the juice out of the meat. Steaming the meat is the best way, long enough for the sauce to drip, not to overcook the meat. 3 min in the steam basket inside the 15 psig pressure cooker would do. If regular steamer, you can ...


The sugar flavor is in there whether you like it or not, you can either use the pork as an ingredient in something else where sweetness is an asset (salads, casseroles, etc), or balance the sweetness with other flavors. To me the way forward is to try and balance the sweetness with acidity and bitterness, and a really good way is to make a barbecue sauce ...

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