Post #808733 by MadDogMike on Wed, Apr 5, 2023 4:27 PM

Instant Pot Kalua Pork
Like many of you, I ended up with an InstantPot taking up valuable real estate on my counter top and I'm trying to find ways to use it. It worked out well for Kalua Pork - juicy, tender, and flavorful in 90 minutes

5 lb boneless pork roast. I cut it into chunks and used the Saute feature on my InstantPot to sear the outside. I like the flavor and texture searing the meat adds. I left the oil and burnt bits at the bottom of the pot. Cut 5 cloves of garlic lengthwise, stab a knife into the roast in 10 places and insert the garlic. Season with 1 1/2 tablespoon coarse Alaea Red Hawaiian salt or other coarse salt (or 1 tablespoon fine salt). I also added coarse ground black pepper

I lined the InstantPot with banana leaves (optional - see note below), put the meat in, and covered with another piece of banana leaf. Add 1 cup of water and 1 tablespoon Liquid Smoke. Cook 90 minutes on High Pressure, allow to vent naturally. Meat temp should be 205° or higher and tender enough to tear apart with a fork. Can Cook another 10-15 minutes on High Pressure if needed. NOTE - about 10 minutes into my cooking time, I got a FOOD BURN error message. Research shows that could have a number causes including food burning to the bottom of the pot. I pulled the banana leaf off the bottom and put it on top of the meat. I don't know if that was the problem but I didn't have that error again. The banana leaves are not absolutely necessary but add an earthy flavor. Banana trees don't grow here on the Anvil of the Sun, I found Goya brand in the freezer section of my Mexican grocer. Directions say to rinse before using

Shred the meat with a fork or a pair of bear claws and serve. I had leftover banana leaf so I lined the serving platter. I should have grilled the pineapple slices, would have made a nice presentation

[ Edited by MadDogMike on 2023-04-05 17:09:57 ]