Nom Nom Paleo Kalua Pig Instant Pot Food

KALUA PIG IN 6-QT ELECTRIC PRESSURE COOKER

Steps:

• Place bacon slices flat on the bottom of the pressure cooker pot. Press "Saute" button. Brown bacon and flip to brown the other side. When browned on both sides, turn off pressure cooker.
• Cut the roast into 3 equal pieces. With a sharp knife, makes slits in the roast and place the garlic there.
• Use 3/4 teaspoon of medium-coarse salt for every 1 pound of meat; if using fine salt, use half as much. Sprinkle salt evenly over the pork.
• Place the salted pork on top of the bacon - it needs to sit in one layer.
• Pour in water.
• Secure lid.
• Press "Manual" or "Pressure Cook" button (if using Instant Pot). Immediately press the + button until you have set the time for 90 minutes under high pressure. (If using a stovetop pressure cooker, cook on high heat until high pressure is reached, then lower heat to maintain high pressure for 75 minutes.).
• The electric pressure cooker will switch to a "Keep Warm" setting about 10 minutes after pressure cooking has stopped. It can sustain "Keep Warm" for 10 hours, if necessary.
• Allow pressure to reduce naturally. If you are impatient, allow it to reduce pressure for at least 15 minutes before manually releasing remaining pressure.
• Remove the pork and place in a large bowl. Place the cabbage wedges into the cooking liquid.
• Secure the lid. Pressure cook the cabbage for 2 minutes at high pressure. After pressure cooking has finished, allow it to reduce pressure naturally for 5 minutes, then quickly manually release any remaining steam.
• Meanwhile, shred the pork, and apportion into bowls. Place a wedge of cooked cabbage on top of each portion.
• Refrigerated leftovers will keep for 4 days; frozen will keep several months.

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.