3-Ingredient Kalua Pork (Instant Pot or Oven)

Method14 steps

1. 1

   Step 1: Choose either the Instant Pot route or the oven route for this single 3 lb pork batch. For the Instant Pot, cut the pork into 3 pieces. For the oven, keep the pork whole and score its surface. Follow only the stages for your chosen route, then the common finishing stages.

   Uses 3 lb boneless pork butt; cut into 3 pieces for the Instant Pot or leave whole for the oven

2. 2

   Step 2: Instant Pot only: select Sauté and wait until the pot is hot. Add a little cooking oil and brown the 3 prepared pork pieces on every side until golden. Transfer them to a plate and turn off Sauté.

   Uses The 3 lb pork batch, cut into 3 pieces for this route · A little cooking oil, for searing in the Instant Pot only

3. 3

   Step 3: Instant Pot only: pour the 1 cup water into the pot and scrape the bottom thoroughly to loosen the browned bits.

   Uses 1 cup water, for the Instant Pot route only

4. 4

   Step 4: Instant Pot only: stir the 1 tbsp liquid smoke and 1 tbsp sea salt into the deglazing water.

   Uses Deglazing water · 1 tbsp liquid smoke · 1 tbsp Hawaiian sea salt or regular sea salt

5. 5

   Step 5: Instant Pot only: return the browned pork and its plate juices to the seasoned liquid. Secure the lid and select High Pressure for 90 minutes. Start the cooking timer once the cooker reaches pressure.

   Uses Browned pork and plate juices · Seasoned deglazing liquid

6. 6

   Step 6: Instant Pot only: allow the pressure to release naturally, then open the lid according to the cooker instructions. The pork should be very tender and shred easily; confirm the thickest part has reached at least 145°F (63°C). If it is not tender, continue pressure cooking as needed and release pressure safely again. Skip the oven stages.

   Uses Pressure-cooked pork and juices

7. 7

   Step 7: Oven only: heat the oven to 325°F. Rub the whole scored pork with the 1 tbsp sea salt and 1 tbsp liquid smoke. Do not use the Instant Pot water or searing oil for this alternative.

   Uses Whole scored pork for the oven · 1 tbsp Hawaiian sea salt or regular sea salt · 1 tbsp liquid smoke

8. 8

   Step 8: Oven only: place the seasoned pork in a roasting pan and cover it tightly with foil. If using the optional banana leaves, wrap the pork in several leaves and secure them with kitchen twine before enclosing it tightly in foil.

   Uses Seasoned whole pork · Several banana leaves, optional for wrapping the whole oven-roasted pork

9. 9

   Step 9: Oven only: roast the tightly covered pork at 325°F for 3–4 hours, until very tender and easy to shred. Check that its thickest part has reached at least 145°F (63°C); continue roasting if the pork is not yet tender.

   Roast pork · 240 minUses Tightly wrapped oven pork

10. 10

    Step 10: After either cooking route, allow the cooked pork to rest for at least 3 minutes and until it is cool enough to handle. For the oven route, open the foil carefully and remove any banana leaves and twine before finishing.

    Minimum pork rest · 3 minUses Use only if the Instant Pot route was selected · Use only if the oven route was selected

11. 11

    Step 11: Transfer the pork from your selected route to a bowl. Collect its cooking juices in a separate bowl.

    Uses Rested cooked pork and cooking juices

12. 12

    Step 12: Shred the cooked pork finely or leave larger pieces as preferred. Mix in as much of the collected cooking juices as you want to keep the pork moist. The amount is a preference; do not automatically add the whole bowl.

    Uses Cooked pork · Desired amount of the actual cooking juices

13. 13

    Step 13: Serve the moist shredded pork hot with hot cooked white rice as desired.

    Uses Finished kalua pork · Hot cooked white rice, as desired for serving

14. 14

    Step 14: Refrigerate leftover pork and any unused cooking juices promptly in covered containers and use within 3–4 days. They may also be frozen. Reheat leftovers thoroughly to 165°F (74°C).

    Uses Any actual leftover pork · Any actual juices not mixed into the pork