Recipe Instructions:
Instructions
Slow Cooker Method
This method gives the most tender results (at least based on my experience). After your 12-hour cooking period, you will have tasty kalua pork on your plate!
Rinse and dry the pork butt or shoulder with a paper towel; don't trim off excess fat.
(Optional) Heat 1 tbsp vegetable oil over medium-high heat. Brown pork roast on both sides, for about 3 minutes.
Place pork in the bottom of the 6-qt. slow cooker.
Pierce the pork roast all around with the tips of a fork.
Pour the hickory liquid smoke (or mesquite) over both sides and sprinkle with Hawaiian pink salt.
Cover and cook on low heat in the slow cooker for 10-12 hours.
Remove from the slow cooker, and let the meat rest for a few minutes.
Shred pork, while removing chunks of fat if needed.
Toss the shredded kalua pork with some of the cooking liquid from the crock pot to keep the meat moist.
Serve warm.
Instant Pot (Pressure Cooker) Method
An instant pot is a great alternative to a slow cooker; hence, the instant pot method can be used to cook kalua pork.
It's as simple as placing the pork into the pot and letting the appliance do its magic.
Also, if you're in a rush it's best to use an instant pot since the meat cooks faster.
Cut the pork shoulder or pork butt in half.
Set the pot to sauté, and add 1 tbsp of oil. Brown both sides of the pork for a few minutes.
Remove the pork shoulder from the pot, and transfer it to a plate. Turn off the pot from sauté setting.
Pierce the pork using the tips of your fork. Season it with sea salt.
Pour the mesquite flavor liquid smoke or hickory into the instant pot combined with around 120ml water. Scrape up the browned bits from the bottom.
Place the pork into the pot, and add a bit more salt.
Set your instant pot to high pressure for 90 minutes.
Allow the pot to release naturally, and then open the lid to check for tenderness.
Remove the cooked pork and shred.
Let the shredded kalua pork rest in its juices to ensure it doesn't dry out.
