Since we had an unexpected snowstorm in Wisconsin yesterday I decided to keep the warm thoughts flowing here on Food n’ Focus! I have to keep reminding myself that summer is right around the corner and I’ve got a trip to Miami coming up next month! Does anyone have any good recommendations for my time in Miami? I’m hoping to catch some delicious Cuban food at some point and head back to my favorite Mexican restaurant, Taquiza. I’ve got six weeks until that trip so in the mean time I’m serving up some delicious Instant Pot Kalua Pork to go with my Hawaiian plate lunch!
I’m a HUGE fan of pulled pork. It’s probably up there in the #1 or #2 spot on my ‘favorite foods’ list. I focused an entire vacation around finding the best pulled pork in Kansas City! Pulled pork in a restaurant is usually pretty quick so making it at home always results in me getting inpatient over the time it takes to cook. Until I realized that you can make amazing pulled pork in the Instant Pot! Image perfectly flavorful pulled pork in 70 MINUTES. Interested?
To gain the smoky flavor of authentic Kalua Pork I lined the bottom of the Instant Pot with bacon and also used Alaea red sea salt. You can most likely find this salt at specialty spice shops but if you’re not near any you can substitute it with a coarse sea salt.
This pork is easy to put together and cook in the Instant Pot and goes perfect with a side of Hawaiian Macaroni Salad.
- 3 slices bacon
- 1 5-pound bone-in pork shoulder
- 6 cloves garlic, peeled
- 1½ tablespoons kosher or coarse salt, such as Alaea Red Hawaiian Coarse Sea Salt
- 1 cup water
- Lay the bacon in a single layer on the bottom of the Instant Pot. Press the "Sauté" button. Don't forget to flip the slices, and turn off the heat when the bacon is browned on both sides. When the bacon is cooked, turn off the cooker.
- Meanwhile, cut the pork shoulder into 3 equal pieces. Use a sharp pairing knife to cut slits into the pork pieces and place the garlic inside of the slits. Sprinkle the salt evenly over the pork.
- Place the salted pork on top of the bacon, keeping the meat in a single layer. Pour in the water.
- Cover and lock the lid and select the "Manual" button, press the "+" button until you hit 70 minutes.
- When the pork is finished cooking, turn the knob to release the pressure.
- Once the cooker is depressurized, check that the pork is fork-tender. If the meat's not yet fall-apart tender, you can always cook the pork under high pressure for another 5 to 10 minutes to get the right texture. Carefully remove the pork from the Instant Pot and place in a large bowl to cool slightly and then shred with 2 forks. Serve immediately or store for up to 4 days.