3 Ingredient Kalua Pork Instant Pot Or Oven Food

KALUA PORK

Steps:

• If time allows, heat 1 Tbsp vegetable oil in a large pot over medium-high heat. Dab roast dry with paper towels then sear in pot for about 3 minutes per side to brown (you can skip this step but it will add a bit of extra flavor, if skipping omit vegetable oil).
• Place pork in 6 or 7 quart slow cooker. Drizzle liquid smoke over both sides.
• Season both sides with salt.
• Cover and cook on low heat 14 - 16 hours until incredibly tender.
• Transfer to a cutting board (reserve liquid in slow cooker), shred pork with two forks while removing bone and excess fat.
• If desired toss pork with about 1/2 cup of the reserved liquid (rendered broth and fat from pork).
• Serve right away, or refrigerate in reserved liquid for a few days or freeze in reserved liquid for a few months. Thaw overnight and reheat over low heat in a pot on stovetop, tossing gently just occasionally, until heated through.

INSTANT POT KALUA PORK

Steps:

• Wash the pork and then pat dry. Cut into 4 chunks, pierce with a fork, then place in the instant pot.
• Add 1 cup water in the instant pot. Pour liquid smoke over the top and then sprinkle salt on top. Place lid on top and set to high pressure. Cook for 60 minutes and then do a natural slow release for 25 minutes.
• Remove pork and shred with 2 forks. Remove any excess fat. Place back in the pot and let sit in the juices for 15 minutes, or until ready to serve. Serve over rice, in tortillas, on a slider or in a salad.

KALUA PORK INSTANT POT

Steps:

• Rinse pork (4-6 pounds) and pat completely dry with paper towels. Carefully stab pork all over, either with a fork or the tip of a knife.
• Measure your salt, (see note 3) you'll use 1 teaspoon of fine grained salt per 2 pounds of meat. Pour liquid smoke (1 tablespoon) over the pork, followed by an even sprinkle of sea salt (2-3 teaspoons).
• Place trivet in the instant pot, and pour water (1 cup) in. Place meat on the trivet. Cover the instant pot with your lid and make sure the pressure release valve is set to "seal". Select high pressure, and cook the pork for 90 minutes.
• Once done cooking, turn the pressure release valve to "venting" to naturally release the pressure, this should take about 20 minutes. Once the pin drops, carefully remove the lid. Check that the pork is incredibly tender -- it should easily fall apart with a fork. If not, you can cook it for 5-10 more minutes until it gets there.
• Remove pork to a large bowl.
• Place cabbage (1) in the instant pot, and seal with the lid. Make sure the pressure release valve is set to "seal". Cook on high pressure for 2-5 minutes (2 for smaller, 5 for a larger head of cabbage). Once done cooking, turn pressure release valve to venting. When the pin drops, remove the lid.
• While the cabbage is cooking and once the pork is cool enough to handle, shred using 2 forks.
• Pour the cooking liquid into a liquid measuring cup, then pour some over the meat, and toss to coat -- the meat should look juicy! (Psst - Be sure to save this liquid, you'll want to toss your reheated leftovers in it before reheating.) Taste and adjust salt level to your liking (see note 4, I usually add an additional teaspoon of salt here) Serve with steamed cabbage, and enjoy!

INSTANT POT® KALUA PIG (QUICK HAWAIIAN PULLED PORK)

Steps:

• Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
• Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
• Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.