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What would you say if I told you that today’s recipe will require you to dig a big hole in your back yard, fill it with wood and lava rocks, cover it with dirt and banana leaves, and wait for 16 hours until it is thoroughly cooked? You’d say I’m bonkers, right? Well luckily this Instant Pot Kalua Pork requires none of those things!
I’m sure the fire department, the city council, and your neighbors are relieved to know this as well. LOL. In reality, this Instant Pot Kalua Pork takes ten minutes of prep work, and then ninety minutes of hands free cooking…BOOYAH!
If you have ever been to a Hawaiian Luau, you have probably tried Kalua Pork. It is a staple on the islands, and rightfully so. It is tender, juicy, and totally delicious! You will also find it served in just about every restaurant along side some sticky rice, Hawaiian Potato Salad, and Poke…..
Dat is one ono lunch brah! 😉
How to make Instant Pot Kalua Pork:
Remove the bone from pork butt/shoulder and cut pork into large chunks…..
The bones are different sizes in each pork butt, but run top to bottom. This is an 8 pound pork butt/shoulder that became 5 pounds of pork chunks once the bone and the huge fat cap on the backside were removed.
Mix the Alaea sea salt and smoked paprika together in a small bowl…..
Sprinkle salt mixture over the pork and rub in to thoroughly coat…..
Place pork into the Instant Pot liner and add water…..
Secure the lid, select Manual and adjust time to 90 minutes…..
When the pot beeps, push the cancel/keep warm button and allow pressure to release naturally.
After the pressure is released move the pork to a bowl. Cover to keep warm…..
Add the sliced cabbage to the juices in the Instant Pot, stir to coat…..
Select Manual and adjust time to 3 minutes. When the pot beeps, release the pressure manually.
Add the cabbage to the pork and stir to combine…..
O-M-G this is Instant Pot Kalua Pork is crazy delicious, and the house smells amazing!!
Recipe Notes: {contains affiliate links}
- I chose to create my own smokey flavor using smoked paprika, and it worked perfectly. **I lived in Iowa when this post was written and the only brand of liquid smoke that I could buy at the grocery store had strange ingredients, that is why I made this comment. Now have this Liquid Smoke in the cabinet, but still prefer the smoked paprika in this recipe. Substitute 1 teaspoon of liquid smoke for the smoked paprika if you like.
- Red Alaea Sea Salt is the traditional salt to use. Substitute any course salt that you have on hand.
- This is the totally awesome Instant Pot® that I have…and love…as if you couldn’t tell.
- I did not shred the pork, it fell apart on it’s own…oh ya!
- The Kalua Pork is Whole 30 and Paleo, the Hawaiian Potato Salad and Hamburger Buns are not. Sorry, but I wanted to show the traditional meal.
- To make sticky rice: Bring 2 cups of water to a boil. Add 1 cup cup of sushi rice, stir. Cover and simmer for 25 minutes.
How to create a Hawaiian Bento style meal at home:
- Steamed Rice {Cauliflower Rice for Paleo}
- Hawaiian Potato Salad
- Hamburger Buns
- Ahi Poke
- Hawaiian Pulled Pork – tropical flavors like pineapple, ginger and soy…give it a try!
- And how about a Mai Tai or Piña Colada for the full experience? 😉
Kalua literally means “to cook in an underground oven”, so using an Instant Pot is technically breaking with tradition…but who wants to sit around for 16 hours waiting for lunch? 😉 The traditional ingredients are being used, so hopefully that is enough to keep the tiki gods happy.
Enjoy!!
Instant Pot Kalua Pork
Ingredients
- 5 pounds pork butt (bone removed and cut into large chunks)
- 1 Tablespoon Alaea Hawaiian Sea Salt
- 1 teaspoon smoked paprika (or substitute liquid smoke if preferred)
- 1 cup water
- 1 head green cabbage (sliced)
Instructions
- Remove the bone from pork butt/shoulder and cut pork into large chunks.
- Mix the Alaea sea salt and smoked paprika together in a small bowl.
- Sprinkle salt mixture over the pork and rub in to thoroughly coat.
- Place pork into the Instant Pot liner and add water.
- Secure the lid, select Manual and adjust time to 90 minutes. *it will take 15 to 20 minutes for the pressure cooker to build pressure and start cooking*
- When Instant Pot beeps, push the cancel/keep warm button and allow pressure to release naturally.
- When the pressure is released move the pork to a bowl. Cover to keep warm.
- Add the sliced cabbage to the juices in the Instant Pot, stir to coat.
- Select Manual and adjust time to 3 minutes.
- When the pot beeps, release the pressure manually.
- Add the cabbage to the pork and stir to combine.
- Serve with rice, Hawaiian potato salad, or on hamburger buns.
Notes
- Red Alaea Sea Salt is the traditional salt to use. Substitute any course salt that you have on hand.
- I did not shred the pork, it fell apart on it’s own…oh ya!
- The Kalua Pork is Whole 30 and Paleo, the Hawaiian Potato Salad and Hamburger Buns are not. Sorry, but I wanted to show the traditional meal.
- To make sticky rice: Bring 2 cups of water to a boil. Add 1 cup cup of sushi rice, stir. Cover and simmer for 25 minutes
- 8 Servings is the minimum, you could easily serve 10 maybe even 12 depending on how you are serving it and how many are children.
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Kalua Pork looks and sounds fantastic! Love all the accompaniments also! I have an electric pressure cooker (not an instant pot) that I just love to use. It certainly makes life easier by allowing such a quick cooking time! Thanks for sharing this yummy recipe! Blessings, Janet
Thank you so much Janet. I agree, I love anything that makes like easier!
You are KILLING ME! Pulled Pork is my #1 weakness. Mmmmmmmmm
Sounds yummy, thanks for posting.
Curious about the Poke in the picture. Did you make that as well?
Yes I did Michal, I guess I forgot to add the link. 🙂 https://cookingwithcurls.com/2017/04/08/ahi-poke/
Great recipe, followed it exactly and came out delicious. My 13 year old son loved it and ate all of the leftovers. We also lived in Hawaii for 3 years, so this kalua pork tastes just like the one in the luau’s that’s been cooking in the ground for 16 hours. Question, if I double this recipe, would I have to double the water and also double the cooking time?
Thank you Cristina. You would not need to double the liquid and I “believe” that the cooking time remains the same. The time is based on thickness of the meat, not total weight. If it isn’t cooked enough, you may need to put the lid back on and add more time. I would love to know how it turns out!! 🙂
I was really happy to find such a delicious recipe. I, also do not like liquid smoke and was happy to find a recipe that worked around this ingredient. I used a salt rub from Hawaii (contained a little ginger, garlic and pepper flakes). I also served it with a side of Zucchini Hawaiian Slaw. A friendly work around the pasta and it was amazing! Thanks for posting.
I love your substitutions, Sharon! Zucchini Hawaiian Slaw sounds amazing! 🙂
If I were to use a smaller cut of pork (about 2 1/2 lbs.), should I reduce the cook time?
Everyone that I have asked said no Brandon, it magically cooks for the same amount of time. 🙂
Hi, I’m new to the instant pot and just wondering when you add the cup of water, do you put it in with the meat or in the other pot? Also, when you say a liner, I’m assuming you mean the smaller pot to the current size you are using, right? Sorry for the questions, I’m just new to this. Thanks.
I apologize for my previous questions, guess I should of looked at the pictures above and read those instructions instead of going straight to the recipe first.
So if I can get boneless, I guess use 3 or 4 pounds of pork?
Absolutely, positively, the BEST instant pot pork recipe I’ve made!! Huuuuuge hit @ our house! The only thing I did differently was use Himalayan salt.. as I couldn’t find the Hawaiian. Loved this so much.. I just had to take a container over to my folk’s.. which they also loved!! Thank You!! 🙂
You are so welcome!! I am glad everyone loves it! 🙂
Very moist and great flavor! I used a 2 pound pork shoulder rubbed with Hawaiian salt and liquid smoke (I didn’t have paprika or cabbage). I cooked on high pressure for one hour and 20 minutes with natural release. I will definitely make again and try with smoked paprika and cabbage. 🙂