5poundspork buttbone removed and cut into large chunks
1tablespoonRed Alaea Hawaiian Sea Salt
1teaspoonsmoked paprikaor substitute liquid smoke if preferred
1cupwater
1headgreen cabbagecut into wedges
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 cabbage wedges to the juices in the Instant Pot, stir to coat.
Select Manual and adjust time to 3 minutes on high pressure.
When the pot beeps, release the pressure manually.
Add the cabbage to the pork and stir to combine.
Serve on hamburger buns with rice and Hawaiian potato mac salad on the side.
Notes
Red Hawaiian 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 Whole30 and Paleo, the Hawaiian Potato Salad and Hamburger Buns are not.
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.