Pressure Cooker Kalua Pork

By RoketJSquerl

Ingredients

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

Details

Adapted from pressurecookingtoday.com

Preparation

Step 1

Select Browning and add oil to the cooking pot. When hot, brown pork roast on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned.

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.

Select High Pressure and set timer for 90 minutes. When beep sounds, use a natural pressure release to release pressure (approximately 20 minutes). When valve drops carefully remove lid.

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