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Kalua Pork is a shredded delicious meat that features hints of smoke and is best served with fresh pineapple. The slow cooker method is a dump and go way to make the meat so tender and succulent. The Instant Pot method is perfect for when you need a large hunk of meat on the table in a short notice and this recipe has the flavors down to a science. No need to over power the natural flavors of this well marbled cut, just follow the cook times and preparation techniques to feed the hunger at your families next sit down grub on. I love mine with rice and delicious cuts of market fresh pineapple, but feel free to try this on buns or with any other vegetables such as corn or mashed potatoes.

Simply watch this video for suggested presentations and an effortless cooking methodology. The instructions below are short and just as sweet as this mouthwatering family favorite. Share this or any of my recipes you find interesting from my growing catalogue of meal suggestions that feature eye pleasing presentations that are repeatable at a table near you. Leave a comment if you have any questions or want to talk about food.

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Only 3 Ingredients

Rub salt all over the pork.

Pour the liquid smoke over the pork and massage/rub it into the meat.

Slow Cooker – cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.

Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release.

Remove the pork and place on a serving tray or in a bowl.

Using tongs or 2 forks shred the meat.

Optional: season with salt.

Serve with fresh pineapple and rice.

Enjoy!

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Kalua Pork (Instant Pot & Slow Cooker)

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Main Course

Cuisine Hawaiian

Servings

Calories

Equipment

Instant Pot or Slow Cooker

Ingredients

3½ – 4 lbs bone-in boston butt pork
1 tbsp himalayan or hawaiian salt
1 tbsp liquid smoke

Instructions

Clean and pat the boston butt dry with paper towel.
Rub salt all over the pork.
Pour the liquid smoke over the pork and massage/rub it into the meat.
Instant Pot – pressure cook on high for 2 hours with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release.
Slow Cooker – cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender spreadable meat.
Remove the pork and place on a serving tray or in a bowl. Using tongs or 2 forks shred the meat. Optional: season with salt.