Kalua Pig In 6 Qt Electric Pressure Cooker Recipes

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KALUA PIG IN A SLOW COOKER



Kalua Pig in a Slow Cooker image

This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.

Provided by KIKUKAT

Categories     Meat and Poultry Recipes     Pork

Time 20h10m

Yield 12

Number Of Ingredients 3

1 (6 pound) pork butt roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Steps:

  • Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
  • Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  • Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Nutrition Facts : Calories 243.2 calories, Cholesterol 82.4 mg, Fat 14.7 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 714.6 mg

PRESSURE COOKER KALUA PORK RECIPE - (4.4/5)



Pressure Cooker Kalua Pork Recipe - (4.4/5) image

Provided by á-25087

Number Of Ingredients 5

Vegetable oil
4 pounds pork shoulder (butt) roast, cut in two pieces
1/2 cup water
1 tablespoon hickory liquid smoke
2 teaspoons coarse kosher salt, or Hawaiian salt

Steps:

  • Select Browning and add oil to the cooking pot. When hot, brown pork roast on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned. Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts. Select High Pressure and set timer for 90 minutes. When beep sounds, use a natural pressure release to release pressure (approximately 20 minutes). When valve drops carefully remove lid. Remove the meat from the pressure cooker and shred with two forks (discard excess fat as you shredded). Add some of the juices from the pressure cooker to moisten the meat. Based on using a 6 quart Cuisinart electric pressure cooker. Using a manual cooker, your times may be different.

KALUA PORK



Kalua Pork image

Planning a luau-themed party? This Kalua pork is the perfect main dish for your get-together. It's a no-fuss crowd-pleaser meal and it's easy to clean up! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago. -Becky Friedman, Hammond, Louisiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h10m

Yield 18 servings.

Number Of Ingredients 4

1 boneless pork shoulder roast (5 to 6 pounds)
1 tablespoon liquid smoke
4 teaspoons sea salt (preferably Hawaiian Alaea Sea Salt)
Hot cooked rice, optional

Steps:

  • Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 205 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 504mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

INSTANT POT® KALUA PIG (QUICK HAWAIIAN PULLED PORK)



Instant Pot® Kalua Pig (Quick Hawaiian Pulled Pork) image

I wondered if kalua pig could be done in a fraction of the time using the Instant Pot® instead of a slow cooker, and what do you know? It yields succulent, fall-apart, flavorful meat every single time, with almost zero effort. Even with a drier cut like pork loin, which my family prefers as a lower-fat option, it comes out great. This is maybe the simplest recipe I've ever made, and the family raves continuously. Thanks again to Kikukat for the basic idea. Serve with traditional Hawaiian sides or your favorite barbecue sauce.

Provided by Joseph M. De Vries

Categories     Main Dish Recipes     Pork     Pulled Pork

Time 2h45m

Yield 12

Number Of Ingredients 3

1 (5 pound) boneless pork loin roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Steps:

  • Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
  • Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
  • Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

Nutrition Facts : Calories 168.7 calories, Cholesterol 66.1 mg, Fat 8.4 g, Protein 21.9 g, SaturatedFat 2.5 g, Sodium 901.2 mg

KALUA PIG IN 6-QT ELECTRIC PRESSURE COOKER



Kalua Pig in 6-Qt Electric Pressure Cooker image

Adapted from Nom Nom Paleo. This is my go-to recipe for delicious pulled pork in only 90 minutes at pressure. For a 2-person household, I coordinate with my step-daughter so we can both enjoy this economical but delicious protein. One Boston Butt yields a lot of pulled pork! Note that cooking time is the amount of time cooked at high pressure (as is common for pressure cooker recipes); the pressure cooker can take 10-25 minutes to reach high pressure, and from 15-25 minutes to naturally release pressure.

Provided by KateL

Categories     Low Protein

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 5

3 slices bacon
10 garlic cloves, peeled
1 1/2 tablespoons pink himalayan coarse salt or 1 1/2 tablespoons kosher salt
1 cup water (use 1 1/2 cups water if using an 8-qt pressure cooker)
1 cabbage, cored, cut in 8 wedges

Steps:

  • Place bacon slices flat on the bottom of the pressure cooker pot. Press "Saute" button. Brown bacon and flip to brown the other side. When browned on both sides, turn off pressure cooker.
  • Cut the roast into 3 equal pieces. With a sharp knife, makes slits in the roast and place the garlic there.
  • Use 3/4 teaspoon of medium-coarse salt for every 1 pound of meat; if using fine salt, use half as much. Sprinkle salt evenly over the pork.
  • Place the salted pork on top of the bacon - it needs to sit in one layer.
  • Pour in water.
  • Secure lid.
  • Press "Manual" or "Pressure Cook" button (if using Instant Pot). Immediately press the + button until you have set the time for 90 minutes under high pressure. (If using a stovetop pressure cooker, cook on high heat until high pressure is reached, then lower heat to maintain high pressure for 75 minutes.).
  • The electric pressure cooker will switch to a "Keep Warm" setting about 10 minutes after pressure cooking has stopped. It can sustain "Keep Warm" for 10 hours, if necessary.
  • Allow pressure to reduce naturally. If you are impatient, allow it to reduce pressure for at least 15 minutes before manually releasing remaining pressure.
  • Remove the pork and place in a large bowl. Place the cabbage wedges into the cooking liquid.
  • Secure the lid. Pressure cook the cabbage for 2 minutes at high pressure. After pressure cooking has finished, allow it to reduce pressure naturally for 5 minutes, then quickly manually release any remaining steam.
  • Meanwhile, shred the pork, and apportion into bowls. Place a wedge of cooked cabbage on top of each portion.
  • Refrigerated leftovers will keep for 4 days; frozen will keep several months.

Nutrition Facts : Calories 47.7, Fat 1.5, SaturatedFat 0.5, Cholesterol 2, Sodium 1355, Carbohydrate 7.8, Fiber 2.9, Sugar 3.7, Protein 2

KALUA PIG IN A SLOW COOKER



Kalua Pig in a Slow Cooker image

This kalua pork recipe uses the slow cooker for a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your backyard!

Provided by KIKUKAT

Categories     Pulled Pork

Time 20h10m

Yield 12

Number Of Ingredients 3

1 (6 pound) pork butt roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Steps:

  • Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
  • Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  • Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

Nutrition Facts : Calories 243.2 calories, Cholesterol 82.4 mg, Fat 14.7 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 714.6 mg

KALUA PIG IN A SLOW COOKER



Kalua Pig in a Slow Cooker image

This kalua pork recipe uses the slow cooker for a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your backyard!

Provided by KIKUKAT

Categories     Pulled Pork

Time 20h10m

Yield 12

Number Of Ingredients 3

1 (6 pound) pork butt roast
1 ½ tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring

Steps:

  • Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
  • Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  • Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

Nutrition Facts : Calories 243.2 calories, Cholesterol 82.4 mg, Fat 14.7 g, Protein 25.9 g, SaturatedFat 4.8 g, Sodium 714.6 mg

KALUA PIG IN A SLOW COOKER



Kalua Pig in a Slow Cooker image

This is a simple way of making traditional Hawaiian kalua pig without having to dig a hole in your back yard.

Provided by Sandi From CA

Categories     Pork

Time 20h10m

Yield 12 serving(s)

Number Of Ingredients 3

1 (6 lb) pork butt
1 1/2 tablespoons hawaiian sea salt
1 tablespoon liquid smoke flavoring

Steps:

  • Pierce pork all over with a carving fork.
  • Rub salt then liquid smoke over meat.
  • Place roast in a slow cooker.
  • Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  • Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Nutrition Facts : Calories 503.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 138.3, Protein 42.5

OVEN KALUA PIG



Oven Kalua Pig image

Another recipe I found searching for Pacific Islands part of the ZWT Event. Found this at Hawaiinrecipes.org. This states it serves 6, but that would be with a bone-in roast, other wise a 3 lb boneless roast would serve much more.

Provided by diner524

Categories     Pork

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 3

3 lbs pork butt
1 1/2 teaspoons liquid smoke
2 1/4 teaspoons hawaiian salt (or sea salt, or kosher salt)

Steps:

  • Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks.

Nutrition Facts : Calories 503.5, Fat 35.6, SaturatedFat 12.3, Cholesterol 149.7, Sodium 1010.4, Protein 42.5

KALUA PIG IN A SLOW COOKER



Kalua Pig in a Slow Cooker image

Adapted from a recipe by Kikuchan at allrecipes.com. I'm told this is the commonest way to make this, even in Hawaii. Do try to get the Hawaiian salt; it adds a subtle flavor that will be missing with plain sea salt. You can often find it at high-end specialty stores like Trader Joe's, Whole Foods or Williams-Sonoma. Be sure to get a roast which has not been "injected with a salt solution" - it will make your dish terribly salty. If you use a smaller piece of meat, be sure to scale down the salt, the liquid smoke, and the cooking time!

Provided by DrGaellon

Categories     Pork

Time 20h20m

Yield 20 serving(s)

Number Of Ingredients 8

6 lbs boston butt (also called pork shoulder)
1 tablespoon hawaiian sea salt
1 tablespoon liquid smoke
1 bay leaf
2 garlic cloves, gently smashed
1/4 cup water
2 tablespoons cornstarch, dissolved in 3 tbsp cold water
1 medium savoy cabbage or 1 medium napa cabbage, shredded

Steps:

  • Poke roast all over with carving fork. Rub thoroughly with salt and liquid smoke (wear disposable gloves or your hands will smell of smoke for days!). Place pork, bay leaf, garlic and water in slow cooker.
  • Cover and cook on Low 16-20 hours, turning once. (You can also cook 3 hours on high then 7 hours on low if you need it to be done the same day.).
  • About 3 hours before meat is done, skim off as much fat from juices as possible then remove bay leaf and garlic. Add cabbage. (If it doesn't all fit, just use as much as will fit - it will cook down.) Re-cover and continue cooking on low.
  • Remove meat from slow cooker and shred, using two forks. Drain juices from pot into a large glass measuring cup. Put 1 1/2 cups of juices into a saucepan; return the rest of the juices to the slow cooker with the shredded meat and cabbage. Reduce slow cooker to Keep Warm.
  • Bring juices in saucepan up to a boil. Drizzle in cornstarch slurry. Pour gravy into a sauceboat and serve alongside the meat. Serve with sticky rice, or with Hawaiian or Portuguese sweet rolls. You can offer barbecue sauce on the side, but you won't need it!

Nutrition Facts : Calories 300.2, Fat 21.5, SaturatedFat 7.5, Cholesterol 96.6, Sodium 85.9, Carbohydrate 0.8, Protein 24.1

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