HAWAIIAN KALUA PORK RECIPES

KALUA PORK – INSTANT POT RECIPES

Kalua Pork – Instant Pot Recipes image

Provided by Barbara Schieving

Prep Time 15 minutes

Cook Time 90 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

4 pound pork shoulder roast (cut in two pieces)
1/2 cup Water
1 tablespoon Hickory Liquid Smoke
2 teaspoons kosher salt (coarse, or Hawaiian salt)

Steps:

Press [Sauté] to pre-heat the cooker. When the word “Hot” appears on the display add oil to the cooking pot. 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.
Press [Pressure Cook] and then use the [+] button to set 90 minutes of pressure cooking time. When beep sounds, use a natural 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, 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.)

KALUA PORK RECIPE: HOW TO MAKE IT - TASTE OF HOME

Kalua Pork Recipe: How to Make It - Taste of Home image

Planning a luau-themed party? This Kalua pork is the perfect main dish for your get-together. It will feed a crowd, it's easy to prepare, and everyone loves it. Cleanup is a breeze, too! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago. —Becky Friedman, Hammond, Louisiana

Provided by Taste of Home

Categories Dinner Lunch

Total Time 08 hours 10 minutes

Prep Time 10 minutes

Cook Time 08 hours 00 minutes

Yield 18 servings.

Number Of Ingredients 4

Ingredients

1 boneless pork shoulder roast (5 to 6 pounds)
1 tablespoon liquid smoke
4 teaspoons sea salt (preferably Hawaiian red sea salt)
Hot cooked rice, optional

Steps:

Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low, 8-10 hours or until pork is tender. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze the cooled shredded pork and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 205 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 504mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 21g protein. Diabetic Exchanges 3 medium-fat meat.

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