Asian Pulled Pork Bowls (Keto/Low Carb)

To prepare pork, combine 8 garlic cloves, 4 tbsp brown sugar, 2 tbsp pepper flakes, 1 tsp dry mustard, 1 tsp onion powder, 1.5 tbsp sea salt, and 1.5 tsp black pepper. Rub this marinade thoroughly on the pork shoulder pieces. Cover the pork and refrigerate for at least 30 minutes. In a large skillet, add pork in batches and sear until browned all over, about 2-3 minutes per side. Transfer the seared pork to a pressure cooker. Add 1 cup of water to the pressure cooker, cover, and set to cook for 60 minutes on high pressure. While the pork cooks, prepare the sauce: In a small pot, warm 2 tbsp peanut oil over medium heat. Add 5 minced garlic cloves and 2 tbsp minced ginger, and sauté until fragrant. Add the remaining sauce ingredients (1/4 c Sriracha, 1/4 c soy sauce, 2 tbsp no sugar added ketchup, 2 tbsp mirin, 2 tbsp brown sugar, 2 tbsp rice wine vinegar, 1 tsp fish sauce, 1/2 tsp sesame oil, 1/4 cup of water) and bring to a simmer. Cook until the sauce has thickened, about 5-10 minutes. Once the pressure cooker cycle is complete, manually release the steam. Let the pork cool until it's comfortable to handle, then pull it apart using forks. To prep the pickled cucumbers: combine 6 thinly sliced mini cucumbers, 2 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp peanut oil, 1 tbsp brown sugar, 1 tsp sea salt, and 1/4 c thinly sliced red onion. Let this mixture sit, tossing every 10 minutes, for a total of 30 minutes. Just before serving, stir in 1 tbsp sesame seeds. When ready to serve, preheat your broiler. Toss the pulled pork with the prepared sauce and 2-3 tablespoons of the cooking liquid from the pressure cooker. Spread the sauced pork mixture evenly on a baking sheet, and broil until it's slightly crisped, about 3-5 minutes. Serve the pulled pork in bowls with optional additions like cauliflower rice, avocado, pickled cucumber salad, lettuce, lime, or cilantro.