📝 About This Recipe
Experience the soul of a Hawaiian luau right in your kitchen with this incredibly tender, smoky Kalua Pork. Traditionally pit-roasted in an underground 'imu' for hours, this version utilizes the pressure cooker to transform a tough pork shoulder into succulent, melt-in-your-mouth shreds in a fraction of the time. With just a few key ingredients like red Hawaiian salt and liquid smoke, you’ll achieve that signature earthy, savory flavor profile that defines island comfort food.
🥗 Ingredients
The Meat
- 4-5 pounds Pork Shoulder (Boston Butt) (cut into 4 large uniform chunks for even cooking)
Seasonings & Aromatics
- 1.5 tablespoons Alaea Hawaiian Sea Salt (or coarse Himalayan pink salt if unavailable)
- 1 tablespoon Hickory Liquid Smoke (high quality for authentic pit-roasted flavor)
- 5-6 pieces Garlic Cloves (peeled and smashed)
- 1/2 cup Water (to help build pressure)
- 1 tablespoon Vegetable Oil (for searing)
The Cabbage Finish
- 1 small head Green Cabbage (cored and sliced into 1-inch thick ribbons)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Pat the pork shoulder chunks dry with paper towels to ensure a good sear. Rub the Hawaiian sea salt evenly over all sides of the meat.
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2
Set your Instant Pot to 'Sauté' mode and wait for the display to read 'Hot'. Add the vegetable oil to the inner pot.
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3
Working in batches to avoid crowding, sear the pork chunks for 3-4 minutes per side until a golden-brown crust forms. Remove the meat and set aside.
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4
Turn off the 'Sauté' function. Pour the 1/2 cup of water into the pot and use a wooden spoon to scrape up all the browned bits (fond) from the bottom to prevent a 'Burn' notice.
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5
Stir the liquid smoke into the water. Place the seared pork chunks back into the pot, stacking them if necessary.
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6
Tuck the smashed garlic cloves in between the meat chunks for deep aromatic infusion.
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7
Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
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8
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 90 minutes.
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9
Once the cooking time is complete, allow the pressure to release naturally for at least 20 minutes before venting any remaining steam.
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10
Carefully open the lid and transfer the pork to a large rimmed baking sheet or bowl. It should be falling-apart tender.
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11
While the pork is resting, add the sliced cabbage ribbons into the hot liquid remaining in the Instant Pot. Close the lid and let the residual heat soften the cabbage for 5-8 minutes (no extra cooking needed).
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12
Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of excess fat.
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13
Return the shredded pork to the pot with the cabbage. Toss everything together so the meat absorbs the flavorful juices and the cabbage is well distributed.
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14
Season with freshly cracked black pepper and an extra pinch of Hawaiian salt if needed before serving warm.
💡 Chef's Tips
Use Alaea salt if you can find it; the volcanic clay in the salt adds a distinct mineral flavor that defines the dish. Don't skip the searing step—it builds a depth of flavor that the pressure cooker alone cannot achieve. If your pork is still tough after 90 minutes, it likely needs more time; put the lid back on and cook for another 15 minutes. For a crispier texture, spread the shredded pork on a baking sheet and broil for 3-5 minutes before mixing with the cabbage. Leftovers freeze beautifully; store in the cooking juices to keep the meat moist when reheating.
🍽️ Serving Suggestions
Serve over a large scoop of steamed white jasmine rice for a classic plate lunch. Pair with a side of creamy Hawaiian Macaroni Salad to balance the saltiness of the pork. Stuff the pork into soft brioche buns with pineapple slaw for incredible sliders. Serve alongside a fresh Lomi Lomi salmon salad for an authentic luau experience. Enjoy with a chilled POG (Passion-Orange-Guava) juice or a cold Kona Longboard lager.