Kalua Pork

By: Barbara Shieving

Kalua Pork
cuisine icon Cuisine
American
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Carb, Paleo
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-2 hours, 6 servings, american, Barbara Shieving, celiac, contributed, cook 90 min, dairy free, easy, gluten free, hickory liquid smoke, kosher salt, low carb, main course, paleo, pork shoulder roast, prep 15 min, pressure cook, water

prep icon Prep Time
15 min
cook icon Cook Time
90 min

serving icon Servings
6 servings
Ingredients
  • 4 pound pork shoulder roast
  • 1/2 cup Water
  • 1 tablespoon Hickory Liquid Smoke
  • 2 teaspoons kosher salt
Instructions
  • 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.)
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