Kalua Pork - Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 tablespoon Hawaiian sea salt (or kosher salt)
- 1 4 pound boneless pork butt roast or shoulder roast quartered with excess fat trimmed
- 1 tablespoon olive oil
- 1 tablespoon liquid smoke
- ½ cup water
Instructions
Brown the pork
- Rub the pork with the sea salt.
- Turn on the instant pot and place it in highest sauté mode.
- When the instant pot is hot, add the olive oil.
- Sauté the pork in two or three batches until lightly browned, saving the juices.
Pressure cook using the instant pot
- Place the pork back into the instant pot along with any juices. Squeeze it into the bottom if necessary.
- Splash the liquid smoke over the pork and add the water to the pot.
- Lock the lid in place and be sure the pressure release valve is closed. If you have a keep warm function, turn it on.
- Use the high pressure cook function. Cook for 90 minutes.
- After the pressure cooking is complete, let the pressure release naturally for 20 minutes. Then quick release the remaining pressure.
- Transfer the pork to a large bowl.
- While the liquid is reducing, use a couple of forks to shred the pork.
