INSTANT POT® KALUA PIG (QUICK HAWAIIAN PULLED PORK)
I wondered if kalua pig could be done in a fraction of the time using the Instant Pot® instead of a slow cooker, and what do you know? It yields succulent, fall-apart, flavorful meat every single time, with almost zero effort. Even with a drier cut like pork loin, which my family prefers as a lower-fat option, it comes out great. This is maybe the simplest recipe I've ever made, and the family raves continuously. Thanks again to Kikukat for the basic idea. Serve with traditional Hawaiian sides or your favorite barbecue sauce.
Provided by Joseph M. De Vries
Categories Main Dish Recipes Pork Pulled Pork
Time 2h45m
Yield 12
Number Of Ingredients 3
Steps:
- Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
- Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
- Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.
Nutrition Facts : Calories 168.7 calories, Cholesterol 66.1 mg, Fat 8.4 g, Protein 21.9 g, SaturatedFat 2.5 g, Sodium 901.2 mg
SLOW-SMOKED PULLED PORK (BOSTON BUTT)
This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!
Provided by webbbilly
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h5m
Yield 6
Number Of Ingredients 16
Steps:
- Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
- Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.
Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g
JIMMY'S SMOKED BOSTON BUTT
As some of you know, I am totally intimidated by the grill/smoker and outdoor cooking, Jimmy on the other hand is a master at it. I handled the rub and Jimmy handled the smoking. I would have to say, we made a winning team effort on this juicy, tender, and tasty smoked roast. Serve with your favorite sides and enjoy!
Provided by Diane Atherton
Categories Pork
Time 5h10m
Number Of Ingredients 12
Steps:
- 1. PORK RUB: Combine all spice ingredients; rub on pork. Wrap pork in plastic wrap and refrigerate overnight. NOTE: this makes more rub than what's needed for this pork butt. Store in air tight container for furture use. I always have a container full and ready.
- 2. Prepare smoker with charcoal and add soaked hickory chips (or your favorite soaked wood chips) to top of hot coals. Heat should be about 250 degrees. You will cook/smoke 60 to 90 minutes per lb or until internal heat reaches 190 degrees on themometer. Add charcoal as needed to maintain steady heat.
- 3. Every hour or hour and 1/2, open smoker and turn meat to ensure even cooking. Mop your roast with combination of beer and butter to keep it moist. NOTE: If you don't care to use beer, you could substitute with apple juice. Once done, remove from smoker, wrap in foil and allow it to rest about 1 hour.
KALUA PIG
Steps:
- Preheat oven to 500°F.
- Lay 2 sheets of foil (each about 1 feet long) on a work surface with long sides overlapping by about 4 inches. Cut 2 (12-inch) lengths from banana leaf and center 1 on foil. Put pork on banana leaf and sprinkle with salt and liquid smoke. Cover top of pork with other 12-inch length of banana leaf and 2 overlapping sheets of foil (each about 1 1/2 feet long). Crimp edges of foil tightly to form a packet and put in a large roasting pan. Add 1 inches of water and cover pan tightly with more foil.
- Bake pork in middle of oven 4 hours. Pour off liquid from pan and, when pork is just cool enough to handle, shred with 2 forks in a bowl. Serve warm.
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