Kalua Pork (or Simple Pulled Pork)
We enjoy having this pork on rolls or just eating it with a salad on the side. It freezes well, which then makes for a quick dinner. The hands-on time is very small. I got this recipe from the instant pot recipe book.
4 lb pork shoulder roast, cut into two pieces (or whatever number of pieces to fit in pot)
1/2 C water
1 T Hickory liquid smoke
2 t coarse salt
oil to saute
1. Press [Saute] to preheat cooker. When the word "Hot" appears on the display, add oil to the cooking pot. Brown each half of the roast. 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 in the pot. Sprinkle salt over the top of the pork roasts.
3. Press [Manual] and then use [+] button to choose 90 minutes pressure cooking time. After cooking time, use a natural release to release pressure (about 20 minutes). When valve drops, carefully remove lid. Pork is fully cooked if internal temperature is 145 F. For best shredding, temperature should be around 190-195 F.
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 if you desire.
Serving Suggestions: Serve on rolls or over rice or a green salad.
4 lb pork shoulder roast, cut into two pieces (or whatever number of pieces to fit in pot)
1/2 C water
1 T Hickory liquid smoke
2 t coarse salt
oil to saute
1. Press [Saute] to preheat cooker. When the word "Hot" appears on the display, add oil to the cooking pot. Brown each half of the roast. 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 in the pot. Sprinkle salt over the top of the pork roasts.
3. Press [Manual] and then use [+] button to choose 90 minutes pressure cooking time. After cooking time, use a natural release to release pressure (about 20 minutes). When valve drops, carefully remove lid. Pork is fully cooked if internal temperature is 145 F. For best shredding, temperature should be around 190-195 F.
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 if you desire.
Serving Suggestions: Serve on rolls or over rice or a green salad.
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