Nom Nom Paleo Kalua Pig Instant Pot Food
KALUA PIG IN 6-QT ELECTRIC PRESSURE COOKER
Adapted from Nom Nom Paleo. This is my go-to recipe for delicious pulled pork in only 90 minutes at pressure. For a 2-person household, I coordinate with my step-daughter so we can both enjoy this economical but delicious protein. One Boston Butt yields a lot of pulled pork! Note that cooking time is the amount of time cooked at high pressure (as is common for pressure cooker recipes); the pressure cooker can take 10-25 minutes to reach high pressure, and from 15-25 minutes to naturally release pressure.
Provided by KateL
Categories Low Protein
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 47.7, Fat 1.5, SaturatedFat 0.5, Cholesterol 2, Sodium 1355, Carbohydrate 7.8, Fiber 2.9, Sugar 3.7, Protein 2
INSTANT POT® KALUA PIG (QUICK HAWAIIAN PULLED PORK)
I wondered if kalua pig could be done in a fraction of the time using the Instant Pot® instead of a slow cooker, and what do you know? It yields succulent, fall-apart, flavorful meat every single time, with almost zero effort. Even with a drier cut like pork loin, which my family prefers as a lower-fat option, it comes out great. This is maybe the simplest recipe I've ever made, and the family raves continuously. Thanks again to Kikukat for the basic idea. Serve with traditional Hawaiian sides or your favorite barbecue sauce.
Provided by Joseph M. De Vries
Categories Main Dish Recipes Pork Pulled Pork
Time 2h45m
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 168.7 calories, Cholesterol 66.1 mg, Fat 8.4 g, Protein 21.9 g, SaturatedFat 2.5 g, Sodium 901.2 mg
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- Line a slow cooker with 3 slices of bacon. If desired, use a knife to remove the skin from the roast.
- Weighed the pork so you can estimate how much salt to use. Follow Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
- Then, cut some slits into the meat and tucked in the garlic cloves. Salt the pork all over, and then place the roast on top of the bacon in the slow cooker, skin-side up.
INSTANT POT (PRESSURE COOKER) KALUA PIG - NOM NOM PALEO®
From nomnompaleo.com
4.9/5 (62)Uploaded 2019-09-14Category DinnerPublished 2015-02-24
- Drape three pieces of bacon on the bottom of your Instant Pot. Press the “Sauté" button and in about a minute, your bacon will start sizzling. (If you’re using a stovetop pressure cooker instead, line it with three pieces of bacon, crank the burner to medium, and start frying your bacon.)
- Slice the pork roast into three equal pieces. If you’ve got some garlic on hand, use it! With a sharp paring knife, stab a few slits in each piece of pork, and tuck in the garlic cloves.
- Carefully measure out the amount of salt you use. For this recipe, follow Judy Rodger’s rule of thumb: use ¾ teaspoon of medium-coarse salt for every 1 pound of meat. (Using fine salt? Use about half that amount.)
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