Smoky, tender, succulent kalua pork is a Hawaiian favorite. Made in the Instant Pot, this dish is perfect for serving with rice, macaroni salad, in sandwiches, nachos, pizzas, and more!
Servings 8-10
Author Karen @ The Tasty Bite
Ingredients
5poundsbone-in or boneless pork butt roastcut into 3-inch pieces
2tbspsolive oil
1/2cupwater
3clovesgarlicminced
1tablespoonliquid smoke
1head green cabbagecored and cut into wedges
Cooked ricefor serving
Instructions
Turn on the electric pressure cooker and select the “Sauté” mode. Heat the olive oil and brown the pork, about 3 minutes per side. Turn off the “Sauté” mode.
Add the water, garlic, and liquid smoke, and stir to combine.
Secure the lid. Select the “Manual” mode, and set the cooking time for 90 minutes under High Pressure. When the cooking cycle is complete, natural release the pressure.
Remove the meat from the pressure cooker and shred with two forks. Skim off fat from cooking liquid if desired.
Add cabbage wedges and set the cooking time for 3 additional minutes under High Pressure. When the cooking cycle is complete, quick release any remaining steam.
Add the shredded pork back to the pressure cooker and simmer until heated through. Serve with rice and cabbage.
