Pressure Cooker Kalua Style Pork Recipe 45

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.

Steps:

• Combine tea leaves, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub mixture evenly over pork. Combine water and liquid smoke in pressure cooker pot and add spice-rubbed pork. Lock pressure cooker lid in place a bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 1 1/2 hours, adjusting heat as needed to maintain high pressure. Note: I use a digital/electric pressure cooker. I simply locked the lid and set my pressure cooker to "high" and cooked for 60 minutes-- and my pork was tender and cooked perfectly.) Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. To serve, transfer pork to carving board, tent loosely with aluminum foil, and let rest 15 minutes; discard braising liquid. Salsa: Finely chop all the fruit; add jalapeno, fresh cilantro, onion and lime juice. The cilantro tastes best if allowed to macerate, refrigerated, for a few hours or overnight.

Steps:

• Select Browning and add oil to the cooking pot. When hot, brown pork roast on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned. Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts. Select High Pressure and set timer for 90 minutes. When beep sounds, use a natural pressure release to release pressure (approximately 20 minutes). When valve drops carefully remove lid. Remove the meat from the pressure cooker and shred with two forks (discard excess fat as you shredded). Add some of the juices from the pressure cooker to moisten the meat. Based on using a 6 quart Cuisinart electric pressure cooker. Using a manual cooker, your times may be different.