Pressure Cooker Hawaiian Kalua Pork

Name: Pressure Cooker Hawaiian Kalua Pork
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Hawaiian
Ingredients: 5 lbs bone-in pork shoulder (or boneless butt), cut into 3 chunks; 2 tbsp Hawaiian red alaea salt (or coarse kosher salt); 2 tbsp liquid smoke (hickory or mesquite); 6 garlic cloves, smashed; 1 cup water; 4 pieces banana leaves (optional, for authentic flavor), rinsed, trimmed

Smoky, fall-apart tender pulled pork inspired by the Hawaiian imu pit-roasting tradition, made fast in a pressure cooker with liquid smoke and Hawaiian salt. Serve over rice or in tacos.

105 minEasyServes 6450 cal/serving

HawaiianDinnerPressure CookerPaleoHigh ProteinLow CarbGluten-FreeDairy-FreeEgg-FreeNut-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

5 lbs bone-in pork shoulder (or boneless butt), cut into 3 chunks
2 tbsp Hawaiian red alaea salt (or coarse kosher salt)
2 tbsp liquid smoke (hickory or mesquite)
6 garlic cloves, smashed
1 cup water
4 pieces banana leaves (optional, for authentic flavor), rinsed, trimmed

Instructions

1

Rub 5 lbs cut into 3 chunks bone-in pork shoulder (or boneless butt) all over with 2 tbsp Hawaiian red alaea salt (or coarse kosher salt) and 2 tbsp liquid smoke (hickory or mesquite), pressing the seasoning into the meat.
2

If using 4 pieces banana leaves (optional, for authentic flavor), line the bottom of the pressure cooker insert with them. Place the seasoned pork on top and tuck 6 smashed garlic cloves among the pieces.
3

Pour 1 cup water around the pork (not over it). Seal the lid and cook on high pressure for 75 minutes. Allow a 15-minute natural pressure release, then quick-release any remaining pressure.
4

Transfer the pork to a large cutting board. Check that the internal temperature is at least 200°F (93°C) for shredding - the meat should pull apart easily.
5

Shred the pork with two forks, discarding any large fat pieces and bones. Return the shredded meat to the pot and toss with the cooking juices. Taste and adjust salt. Serve hot.

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Questions

How much time should I plan for Pressure Cooker Hawaiian Kalua Pork?

As written, 105 minutes: 15 of prep and 90 of cooking. The longest single stretch is step 3 (1 hour 15 minutes): "Seal the lid and cook on high pressure for 75 minutes."

What internal temperature should Pressure Cooker Hawaiian Kalua Pork reach?

For Pressure Cooker Hawaiian Kalua Pork, the target internal temperature is 200 F (about 95 C), given in step 4. A probe thermometer removes the guesswork.

Is Pressure Cooker Hawaiian Kalua Pork low-carb?

A serving of Pressure Cooker Hawaiian Kalua Pork carries 2 g of carbohydrate. Against a strict 20 g keto day that is 10 percent of the budget; against a moderate 100 g low-carb day it is 2 percent.

How many calories are in Pressure Cooker Hawaiian Kalua Pork?

One serving (the recipe makes 6) is about 450 calories, with 45 g protein, 2 g carbohydrate and 20 g fat, plus 1100 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Pressure Cooker Hawaiian Kalua Pork ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Pressure Cooker Hawaiian Kalua Pork within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

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