Best Kalua Pig In 6 Qt Electric Pressure Cooker Recipes

PRESSURE COOKER KALUA PORK RECIPE - (4.4/5)

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.

PRESSURE COOKER KALUA-STYLE PORK RECIPE - (4/5)

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.

KALUA PIG IN 6-QT ELECTRIC PRESSURE COOKER

Steps:

• Place bacon slices flat on the bottom of the pressure cooker pot. Press "Saute" button. Brown bacon and flip to brown the other side. When browned on both sides, turn off pressure cooker.
• Cut the roast into 3 equal pieces. With a sharp knife, makes slits in the roast and place the garlic there.
• Use 3/4 teaspoon of medium-coarse salt for every 1 pound of meat; if using fine salt, use half as much. Sprinkle salt evenly over the pork.
• Place the salted pork on top of the bacon - it needs to sit in one layer.
• Pour in water.
• Secure lid.
• Press "Manual" or "Pressure Cook" button (if using Instant Pot). Immediately press the + button until you have set the time for 90 minutes under high pressure. (If using a stovetop pressure cooker, cook on high heat until high pressure is reached, then lower heat to maintain high pressure for 75 minutes.).
• The electric pressure cooker will switch to a "Keep Warm" setting about 10 minutes after pressure cooking has stopped. It can sustain "Keep Warm" for 10 hours, if necessary.
• Allow pressure to reduce naturally. If you are impatient, allow it to reduce pressure for at least 15 minutes before manually releasing remaining pressure.
• Remove the pork and place in a large bowl. Place the cabbage wedges into the cooking liquid.
• Secure the lid. Pressure cook the cabbage for 2 minutes at high pressure. After pressure cooking has finished, allow it to reduce pressure naturally for 5 minutes, then quickly manually release any remaining steam.
• Meanwhile, shred the pork, and apportion into bowls. Place a wedge of cooked cabbage on top of each portion.
• Refrigerated leftovers will keep for 4 days; frozen will keep several months.