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Ingredients
1 (4 to 6 lb) Boneless pork shoulder or pork butt roast
1 Tablespoon hickory flavored liquid smoke
1 Tablespoon red Hawaiian sea salt or pink Himalayan salt
Instructions
Crockpot
Place the pork in the bottom of the crockpot and pierce all over with the tines of a fork.
Pour the liquid smoke over the pork and sprinkle with the salt.
Cover and cook on LOW for 10 - 12 hours.
Remove from crockpot and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go.
Pour as much of the extra juices from the crockpot as desired over the shredded kalua pork to keep it from drying out.
Instant Pot
Cut the pork into large chunks, then place in the instant pot and pierce all over with the tines of a fork.
Pour the liquid smoke over the pork and sprinkle with the salt.
Cover, set the knob to seal, then cook on high pressure for 60 minutes.
If you are making a larger roast, you will need to add 15 more minutes cooking time at high pressure for each additional pound of meat.
Allow instant pot to do a natural release for 25 minutes; then manually release any remaining pressure and open.
Remove from slow cooker and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go.
Pour as much of the extra juices from the instant pot as desired over the shredded kalua pork to keep it from drying out.