KALUA PIG IN 6-QT ELECTRIC PRESSURE COOKER
Adapted from Nom Nom Paleo. This is my go-to recipe for delicious pulled pork in only 90 minutes at pressure. For a 2-person household, I coordinate with my step-daughter so we can both enjoy this economical but delicious protein. One Boston Butt yields a lot of pulled pork! Note that cooking time is the amount of time cooked at high pressure (as is common for pressure cooker recipes); the pressure cooker can take 10-25 minutes to reach high pressure, and from 15-25 minutes to naturally release pressure.
Provided by KateL
Categories Low Protein
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place bacon slices flat on the bottom of the pressure cooker pot. Press "Saute" button. Brown bacon and flip to brown the other side. When browned on both sides, turn off pressure cooker.
- Cut the roast into 3 equal pieces. With a sharp knife, makes slits in the roast and place the garlic there.
- Use 3/4 teaspoon of medium-coarse salt for every 1 pound of meat; if using fine salt, use half as much. Sprinkle salt evenly over the pork.
- Place the salted pork on top of the bacon - it needs to sit in one layer.
- Pour in water.
- Secure lid.
- Press "Manual" or "Pressure Cook" button (if using Instant Pot). Immediately press the + button until you have set the time for 90 minutes under high pressure. (If using a stovetop pressure cooker, cook on high heat until high pressure is reached, then lower heat to maintain high pressure for 75 minutes.).
- The electric pressure cooker will switch to a "Keep Warm" setting about 10 minutes after pressure cooking has stopped. It can sustain "Keep Warm" for 10 hours, if necessary.
- Allow pressure to reduce naturally. If you are impatient, allow it to reduce pressure for at least 15 minutes before manually releasing remaining pressure.
- Remove the pork and place in a large bowl. Place the cabbage wedges into the cooking liquid.
- Secure the lid. Pressure cook the cabbage for 2 minutes at high pressure. After pressure cooking has finished, allow it to reduce pressure naturally for 5 minutes, then quickly manually release any remaining steam.
- Meanwhile, shred the pork, and apportion into bowls. Place a wedge of cooked cabbage on top of each portion.
- Refrigerated leftovers will keep for 4 days; frozen will keep several months.
Nutrition Facts : Calories 47.7, Fat 1.5, SaturatedFat 0.5, Cholesterol 2, Sodium 1355, Carbohydrate 7.8, Fiber 2.9, Sugar 3.7, Protein 2
KALUA PIG IN A SLOW COOKER
This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.
Provided by Sandi From CA
Categories Pork
Time 20h10m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Pierce pork all over with a carving fork.
- Rub salt then liquid smoke over meat.
- Place roast in a slow cooker.
- Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
- Remove meat from slow cooker, and shred, adding drippings as needed to moisten.
Nutrition Facts : Calories 503.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 138.3, Protein 42.5
KALUA PORK
Planning a luau-themed party? This Kalua pork is the perfect main dish for your get-together. It's a no-fuss crowd-pleaser meal and it's easy to clean up! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago. -Becky Friedman, Hammond, Louisiana
Provided by Taste of Home
Time 8h10m
Yield 18 servings.
Number Of Ingredients 4
Steps:
- Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 205 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 504mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
PRESSURE COOKER KALUA PORK RECIPE - (4.4/5)
Provided by á-25087
Number Of Ingredients 5
Steps:
- Select Browning and add oil to the cooking pot. When hot, brown pork roast on both sides, about 3 minutes per side. 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. Select High Pressure and set timer for 90 minutes. When beep sounds, use a natural pressure 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 (discard excess fat as you shredded). Add some of the juices from the pressure cooker to moisten the meat. Based on using a 6 quart Cuisinart electric pressure cooker. Using a manual cooker, your times may be different.
INSTANT POT® KALUA PIG (QUICK HAWAIIAN PULLED PORK)
I wondered if kalua pig could be done in a fraction of the time using the Instant Pot® instead of a slow cooker, and what do you know? It yields succulent, fall-apart, flavorful meat every single time, with almost zero effort. Even with a drier cut like pork loin, which my family prefers as a lower-fat option, it comes out great. This is maybe the simplest recipe I've ever made, and the family raves continuously. Thanks again to Kikukat for the basic idea. Serve with traditional Hawaiian sides or your favorite barbecue sauce.
Provided by Joseph M. De Vries
Categories Main Dish Recipes Pork Pulled Pork
Time 2h45m
Yield 12
Number Of Ingredients 3
Steps:
- Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
- Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
- Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.
Nutrition Facts : Calories 168.7 calories, Cholesterol 66.1 mg, Fat 8.4 g, Protein 21.9 g, SaturatedFat 2.5 g, Sodium 901.2 mg
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PRESSURE COOKER (INSTANT POT) KALUA PORK - PRESSURE …
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Reviews 219Calories 580 per servingCategory Popular
- Select Saute to preheat the pot. When hot, add the oil and brown each half of the roast separately. Brown each half of the pork roast on both sides, about 3 minutes per side. Remove to a platter when browned.
- Turn the pressure cooker off, and add water and liquid smoke to the cooking pot. Stir to remove any browned bits from the bottom of the pot. Add the browned pork and any accumulated juices. Sprinkle the salt over the top of the pork roasts.
- When the timer sounds, use a natural pressure release (approximately 20 minutes). When the valve, drops carefully remove lid.
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- Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket.
- Add the olive oil to a large, heavy-bottomed pot with a lid over medium-high heat (I use a 5-qt Dutch oven). Once the oil is hot & shimmering, carefully add in the prepared pork. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 4-5 minutes per side, until nicely browned. Transfer the browned pork to a plate, remove the pot from the heat & set aside to cool.
- Place the seared pork in the center of one of the pieces of banana leaf. Season with the Hawaiian sea salt & 1 tablespoon of the liquid smoke, using your hands to rub the salt & liquid smoke all over the surface of the pork. Arranged the seasoned pork in a small pile at the center of the banana leaf, folding the corners & edges of the banana leaf into the center to encase the pork. Carefully flip & set the wrapped pork seam side down on the second section of banana leaf. Repeat folding with the remaining pieces of banana leaf. Note: The banana leaf may split a little bit as you work, which is okay. Just work quickly & do your best to completely encase the pork in the banana leaf.
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