Paleo 90 MINUTE KALUA PORK

By ROBandSEAN

. It’s super simple to make, and you can even skip the pineapple and smoky part- it’s delicious kept simple and unadulterated, too. As for me, I’ve been missing Hawaii ever since we got back from our honeymoon last month, and wanted those little reminders of it.

To me, nothing beats serving this with plantain tortillas, guacamole and slaw. Not exactly the traditional way of serving it, but incredibly delicious.

Ingredients

• 1 4-5 pound pork shoulder (I prefer bone-in, but boneless works too)
• 1 tablespoon lard or bacon fat
• 1 teaspoon salt (Hawaiian or sea salt)
• 1/2 cup diced pineapple (fresh or canned)
• 1 teaspoon fish sauce (I love Red Boat!)
• 1 tablespoon liquid smoke
• 1/2 cup water

Details

Servings 6
Preparation time 10mins
Cooking time 100mins
Adapted from zenbellycatering.com

Preparation

Step 1

Turn your Instantpot on to saute and wait until the display reads HOT.
Cut the pork shoulder into two pieces and add the lard to the pot. Sear each half for 2-3 minutes on each side, or until nicely browned. Remove to a platter and turn the Instantpot off.
Sprinkle the salt on the pork.
Add the pineapple, fish sauce, liquid smoke and water to the pot, along with the pork and any juices from the platter. Lock on the lid with the vent closed.
Use the manual button to put 90 minutes on the display.
After 90 minutes, allow the steam to release naturally.
Remove the pork from the Instantpot and carefully pour out the juices into a jar. Pull the meat apart with two forks, removing any excess fat.
Once the fat rises to the top of the jar, remove it with a small ladle and discard. Add some of the juices back to the pork, as desired. (I added about half.)