This is a play on a traditional “Hawaiian Kalua Pig” recipe. Essentially we are taking a tough and economical cut of pork, rubbing good flavor into it, and then letting the pressure do its magic. This pork shoulder will fall into gorgeous pieces that can be dressed with the sauce included in this recipe (and served over mash potatoes) or your favorite bbq sauce and served on rolls/buns.
3 1/2 lb boneless pork shoulder
5 slices of bacon, chopped into 1/2″ squares
5 peeled cloves of garlic
1 T Brown Sugar
2 tsp of a Hawaiian style or smoky salt (just use sea salt if that is all you have on hand)
1/2 tsp Coriander (ground)
1/2 tsp Ginger (powdered)
1/4 tsp chili powder
3″ slice of ginger, chopped finely
1 Medium Onion, chopped
1 can of crushed pineapple (juice and fruit)
3/4 c water
1. Cut the garlic cloves into slices (about 2-3 slices per clove).
2. Cut garlic slice sized slits in the pork.
3. Insert garlic cloves into the slits.
4. Mix the rub together.
5. Coat the pork with the rub.
6. Press SAUTE on the Instant Pot. (If it is not set to high, adjust it.)
7. Saute the bacon until it is darkened but still chewy.
8. Press CANCEL.
9. Place the pork shoulder on top of the bacon.
10. Pour all of the sauce ingredients over the pork.
11. Close and secure the lid.
12. Press MANUAL. (If it does not default to high, adjust it.)
13. Use the + button to set your time to 90 minutes.
14. Press CANCEL.
15. Use the NATURAL RELEASE function. It will take about 15-20 minutes.
16. Remove the pork and shred with two forks.
17. Serve over mashed potatoes with the sauce in the pot or however else you like your pulled pork.
In this photo, I garnished mine with a mango salsa similar to this.