Description
A traditional Hawaiian Kalua Pig recipe made easily in a pressure cooker, delivering tender, smoky shredded pork with authentic island flavors in just 1.5 hours.
Ingredients
Scale
Ingredients
- 4 pounds pork shoulder
- 2 tablespoons Hawaiian sea salt
- 1 tablespoon liquid smoke
Instructions
- Prepare the Pork: Rub the pork shoulder thoroughly with 2 tablespoons of Hawaiian sea salt to infuse it with authentic island flavors and enhance tenderness.
- Add Liquid Smoke: Place the seasoned pork into the pressure cooker and pour 1 tablespoon of liquid smoke over it to replicate the traditional smoky aroma of Kalua pig.
- Cook Under Pressure: Seal the pressure cooker lid securely and set it to cook on high pressure for 75 minutes, allowing the pork to become tender and juicy.
- Release Pressure: Once cooking is complete, allow the pressure to release naturally before carefully opening the lid to preserve moisture and texture.
- Shred and Serve: Use two forks to shred the pork into bite-sized pieces and serve hot, just like traditional Hawaiian Kalua pig.
Notes
- Using Hawaiian sea salt provides authentic flavor, but kosher salt can be substituted if unavailable.
- Liquid smoke is essential to mimic the traditional wood smoke flavor since this recipe uses a pressure cooker instead of a pit.
- Allowing natural pressure release helps keep the meat moist and tender.
- This dish pairs well with steamed rice and traditional Hawaiian sides like poi or macaroni salad.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
