KALUA PIG IN 6-QT ELECTRIC PRESSURE COOKER

Kalua Pig in 6-Qt Electric Pressure Cooker image

Adapted from Nom Nom Paleo. This is my go-to recipe for delicious pulled pork in only 90 minutes at pressure. For a 2-person household, I coordinate with my step-daughter so we can both enjoy this economical but delicious protein. One Boston Butt yields a lot of pulled pork! Note that cooking time is the amount of time cooked at high pressure (as is common for pressure cooker recipes); the pressure cooker can take 10-25 minutes to reach high pressure, and from 15-25 minutes to naturally release pressure.

Provided by KateL

Categories Low Protein

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 5

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Ingredients

3 slices bacon
10 garlic cloves, peeled
1 1/2 tablespoons pink himalayan coarse salt or 1 1/2 tablespoons kosher salt
1 cup water (use 1 1/2 cups water if using an 8-qt pressure cooker)
1 cabbage, cored, cut in 8 wedges

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.