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

Pressure Cooker Kalua-Style Pork Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 13

SALSA:
1 tablespoon green tea leaves (about 2 bags)
Salt and pepper
1 (4-pound) boneless butt roast
2 cups water
1/2 teaspoon liquid smoke
4 pineapple slice rings (preferably fresh pineapple)
1 mango, seeded and peeled
1 jalapeno, minced with membrane and seeds removed
1/2 small red onion, finely mined
1/4 cup cilantro, finely minced
Juice of one lime
Salt & pepper, to taste

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.