This Hawaiian Shredded Pork recipe is a simplified version of Kalua Pork, the pit roasted pork served at luaus. All the wonderfully smoky pork flavor without the long wait.
So, grab some leis and a pretty little drink with an umbrella and enjoy this recipe no matter what the weather is like outside.
Just a few simple ingredients and a pressure cooker (or slow cooker) is all you need.
Kalua Pork is traditionally served with cooked cabbage and rice. But, I like it with some Hawaiian Macaroni Salad, like this one from Pioneer Woman.
You could also serve it as sliders, in pitas, with potato salad, cole slaw. steamed vegetables, or just about anything else you'd serve along with pulled pork.
Ingredients for Kalua Pork
- boneless pork shoulder roast (frugal tip: buy a bone in shoulder or butt, cut the meat off the bone in a few large pieces. then use the bone to make pork stock)
- cooking oil (olive, canola, vegetable, etc.)
- liquid smoke (any flavor you prefer)
- Hawaiian salt (or sea salt or coarse Kosher salt)
Kalua Pork in the Slow Cooker
Long before I had a pressure cooker I used to make this in the slow cooker. For the slow cooker version just brown roast in a pan on the stove and throw everything in the slow cooker on low for 10 to 12 hours, or even a little longer.
The meat is extra tender and juicy and extra flavorful thanks to the liquid smoke and salt.
More Recipes from #OurFamilyTable
Here are some more barbecue recipes to serve up this summer.
Recipe
Ingredients
- 4-5 pound boneless pork shoulder roast (cut in two pieces)
- 1 tablespoon cooking oil
- ½ cup water
- 1 tablespoon hickory liquid smoke (or other liquid smoke flavor)
- 2 teaspoons Hawaiian salt (or coarse Kosher salt)
Instructions
- Heat cooking oil in pressure cooker over medium high heat ("sauté" for electric models). Brown the pork on all sides, 2-3 minutes a side.
- Add water and liquid smoke to the cooking pot, scraping the bottom to release any yummy browned bits. Sprinkle the salt over the top of the pork.
- Seal the pressure cooker and cook for 90 minutes at high pressure. Allow the pressure to release naturally for 20 minutes then release any remaining pressure.
- Remove the meat from the pressure cooker and shred with two forks. Add some of the juices from the pot to the shredded meat and serve.
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Until next time, happy eating!
~Audrey
Hezzi-D
Always looking for momre recipes for my Instant Pot! Can't wait to try this pork.
Lisa Kerhin
Such an easy recipe to make! I'll have to grab a pork roast the next time they go on sale
Inger @ Art of Natural Liivng
Maybe this will finally get me to use my Instant Pot. Looks so tasty and unique!