Description
This authentic Kalua Pig recipe uses a pressure cooker to achieve tender, smoky Hawaiian pulled pork in just over an hour. The pork shoulder is rubbed with traditional Hawaiian sea salt and infused with liquid smoke for a rich, smoky flavor without the need for an outdoor pit. Perfect as a main dish for luau-style meals or served on sandwiches, this recipe offers a convenient twist on a classic Hawaiian favorite.
Ingredients
Scale
Meat
- 4 pounds pork shoulder
Seasonings
- 2 tablespoons Hawaiian sea salt
- 1 tablespoon liquid smoke
Instructions
- Prepare the pork: Rub the pork shoulder all over with the Hawaiian sea salt, ensuring even coverage to enhance flavor and tenderize the meat.
- Set up the pressure cooker: Place the salted pork shoulder inside the pressure cooker. Pour the liquid smoke over the pork to infuse it with traditional smoky flavor without needing a smoker or outdoor pit.
- Cook under pressure: Seal the lid of the pressure cooker tightly. Set it to cook on high pressure for 75 minutes, allowing the meat to become tender and juicy.
- Release pressure: Once cooking time elapses, let the pressure release naturally, which helps retain moisture and ensures the pork is perfectly cooked.
- Shred and serve: Open the lid carefully. Use two forks to shred the pork into bite-sized pieces. Serve warm as a main dish or in sandwiches for a delicious Hawaiian-inspired meal.
Notes
- For an even smokier flavor, you can add a small amount of liquid smoke before or after cooking, but be careful not to overdo it as it is potent.
- If Hawaiian sea salt is unavailable, kosher salt can be used as a substitute.
- The natural pressure release step is important; do not use quick release to prevent drying out the pork.
- Leftover Kalua pig freezes well for up to 3 months.
- Serve with traditional Hawaiian sides like cabbage, rice, and poi for an authentic experience.
