Instant Pot Kalua Pork
Author: April | Food n' Focus
  • 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
  1. 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.
  2. 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.
  3. Place the salted pork on top of the bacon, keeping the meat in a single layer. Pour in the water.
  4. Cover and lock the lid and select the "Manual" button, press the "+" button until you hit 70 minutes.
  5. When the pork is finished cooking, turn the knob to release the pressure.
  6. 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.
Recipe by Food n' Focus - Food, Travel, Photography at