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This is a play on a traditional “Hawaiian Kalua Pig” recipe. Essentially we are taking a tough and economical cut of pork, rubbing good flavor into it, and then letting the pressure do its magic. This pork shoulder will fall into gorgeous pieces that can be dressed with the sauce included in this recipe (and served over mash potatoes) or your favorite bbq sauce and served on rolls/buns.

Pork
3 1/2 lb boneless pork shoulder
5 slices of bacon, chopped into 1/2″ squares
5 peeled cloves of garlic

Rub
1 T Brown Sugar
2 tsp of a Hawaiian style or smoky salt (just use sea salt if that is all you have on hand)
1/2 tsp Coriander (ground)
1/2 tsp Ginger (powdered)
1/4 tsp chili powder

Sauce
3″ slice of ginger, chopped finely
1 Medium Onion, chopped
1 can of crushed pineapple (juice and fruit)
3/4 c water

Directions
1. Cut the garlic cloves into slices (about 2-3 slices per clove).
2. Cut garlic slice sized slits in the pork.
3. Insert garlic cloves into the slits.
4. Mix the rub together.
5. Coat the pork with the rub.
6. Press SAUTE  on the Instant Pot. (If it is not set to high, adjust it.)
7. Saute the bacon until it is darkened but still chewy.
8. Press CANCEL.
9. Place the pork shoulder on top of the bacon.
10. Pour all of the sauce ingredients over the pork.
11. Close and secure the lid.
12. Press MANUAL. (If it does not default to high, adjust it.)
13. Use the + button to set your time to 90 minutes.
14. Press CANCEL.
15. Use the NATURAL RELEASE function. It will take about 15-20 minutes.
16. Remove the pork and shred with two forks.
17. Serve over mashed potatoes with the sauce in the pot or however else you like your pulled pork.

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In this photo, I garnished mine with a mango salsa similar to this.

 

3 thoughts on “Hawaiian Style Instant Pot Pork Shoulder

  1. I don’t have an Instant Pot, so maybe that’s why these directions sound confusing to me.

    Your directions state to set the timer for 90 minutes and then press CANCEL? Is this after the 90 minutes have lapsed?

    This question probably sounds silly to someone who knows how to use it. I’d like to borrow my mom’s IP to see if it would be something we would use, and I’d love to try this recipe 🙂

    1. Hi Alison! Yes… these directions were WEIRD for me to write! 🙂 But these are step by step exactly what to do with the IP. The IP is very intimidating at first, but once you know how the buttons work (which is a bit counterintuitive and also a bit genius), then it is easy.

      So yes, we press Cancel after the 90 minutes have expired. We have to do that, even though there is a timer, because it doesn’t function like a crock pot or an oven. The “Cancel” button is what initiates the pressure release so that the IP is safe to open.

      Does that make sense? 🙂

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