Kalua Pork usually takes hours to make, but with a pressure cooker, takes half the time.
- 1 4-5 pound pork shoulder ((I prefer bone-in, but boneless works too))
- 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
- Season the pork with salt and add to the insert of your Instantpot along with the pineapple, fish sauce, liquid smoke and water. Lock on the lid and turn the valve to sealing.
- Cook at high pressure for 90 minutes.
- After 90 minutes, allow the steam to release naturally for 10-15 minutes, then turn the valve to venting.
- 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.)
* This pork freezes well, but if you would rather make less, the recipe can easily be halved.