Brilliant. We use our Instant Pot almost every day. Here’s our favorite recipe:
Instant Pot Kalua Pig, from modified from nomnompaleo.com
- 3 bacon slices
- 5 pound bone-in pork shoulder roast (note modification of salt if a different size)
- 5-8 peeled garlic cloves
- About 1½ tablespoons medium-coarse salt. Alderwood smoked salt or Alaea Red Hawaiian Coarse Sea Salt are great, but plain Kosher salt works fine too. More precisely, use ¾ teaspoon of medium-coarse salt for every 1 pound of meat or half that amount if using fine (same grind as table salt)
- 1 cup water
- 1 cabbage, cored, and cut into 6 wedges
Drape bacon on the bottom of your Instant Pot. Press the “Sauté “button and in about a minute, your bacon will start sizzling.
Cut the pork roast into three approximately equal pieces.
With a sharp knife, stab slits into each piece of pork, and tuck in the garlic slices.
Place the salted pork on top of the bacon, keeping the meat in a single layer.
(Please note: as you’re prepping the pork, you’ll hear the bacon sputtering in the pressure cooker. Don’t forget to flip the slices, and turn off the heat when the bacon is browned on both sides.)
Pour in the water.
Check your manual to see what the minimum amount of liquid is for your particular model, and adjust accordingly. I use 1 cup.
Cover and lock the lid, on the pressure setting, and set to 90 minutes on Manual.
If you’re using a stove-top pressure cooker, you won’t have to worry about pressing all those fancy buttons. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 75 minutes.
After cooking, let the pressure come down naturally.
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 pressure for another 5-10 minutes to get the right texture.
Transfer the cooked pork to a large bowl, and taste the cooking liquid remaining in the pot. Adjust the seasoning with water or salt if needed.
Chop the cabbage head into six wedges, and add them to the cooking liquid.
Replace the lid and cook the cabbage under high pressure for 3-5 minutes. When the cabbage is done cooking, activate the quick release valve to release the pressure.
While the cabbage is cooking, shred the pork. Once the cabbage is cooked, pile it on your shredded pork.