Instant Pot Kālua Pork

By Kathy C.

Kālua Pork by Barbara Schieving
http://instantpot.com/wp-content/uploads/IP-LUX-v2/InstantPot-Electric-Pressure-Cooker-Recipe-Book.pdf

"The traditional Hawaiian Kālua Pork is a long process that involves wrapping a pig in banana leaves and burying it in a fire pit lined with stones where it smokes for hours until it’s tender and juicy. Of course, for most of us, that’s not very practical.

Pork Shoulder is an inexpensive cut of meat and Kālua pork is often served at church parties and family get togethers. My family loved this pressure cooker version of Kālua pork. I hope you’ll give this easy, delicious recipe a try."

Ingredients

• 4 lb Pork Shoulder (Pork Butt) roast, cut in two pieces
• 1/2 cup water
• 1 Tbsp Hickory Liquid Smoke (I used Wright's)
• 2 tsp coarse Kosher salt (or Hawaiian salt)

Details

Adapted from pressurecookingtoday.com

Preparation

Step 1

1. Press [Saute] to pre-heat the cooker. When the words “Hot” appear on the display add oil to the cooking pot. Brown each half of the roast separately. Remove to a platter when browned.

2. Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts.

3. Press [Manual] and then use the [+] button to choose 90 minutes pressure cooking time. When beep sounds, use a natural release to release pressure. When valve drops, carefully remove lid.

4. Remove the meat from the pressure cooker and shred with two forks, discarding excess fat as you shred. Add some of the juices from the pressure cooker to moisten the meat. (I used a fat separator to remove fat from the juices.)