Our normal 2 hour oven baked Kalua pig cooked in the IP for 25 minutes. Overall cooking time of prepping, quick sauté, pressurizing, and depressurizing in about 45 minutes. SAY WHAT 😳😃😱😉👍🏼!
I just did what we normally do for our oven baked version and adjusted the measurements for the seasonings a bit. Just to account for the saltiness. You can always season more after cooking but during the cooking process you're pretty much outta luck.
We've always cut our pork butt or shoulder into about 1 1/2-inch slices, laid into a 13"x9" baking pan, seasoned it with shoyu, Hawaiian salt, & liquid smoke (I've made this so many times that I don't even measure but will give an approximate), added some water, covered with foil, and baked at 400* for two hours. The slicing of the pork makes it cook faster and makes for easier shredding.
Now today I converted that method to the IP and it worked like a charm. I kept going over other recipes for Kalua pig but just couldn't shake that it takes just as long in the IP as it does when I cook in the oven. Then my hubby told me why fix something that isn't broke and just do it the same oven way (ingredients wise) but cut the time for the IP. So I did and it went a little something like this...
PS - Thank goodness it worked as a trial run since I just scored 5 pork butts on a price cut for our son's bday party the next weekend. Used one of those for this experiment 😃😉👍🏼.
3 1/2 lb - 4lb boneless port butt or shoulder (if you have bone-in, it's fine. Just slice and cut around bone) sliced into 1 1/2-inch slices.
Coconut oil or preference.
Slice pork into about 1 1/2 inch slices. Hit sauté, add some oil, and brown slices a little on both sides. Cancel sauté. Sprinkle about 1 tbsp. Hawaiian salt. Drizzle about 1/4 cup shoyu over pork. Drizzle about 2 tbsp liquid smoke over pork. Add 1 cup water. Cover with lid and be sure valve is at sealing. Hit meat and adjust time to 25 minutes. When done let NPR for 10!minutes, then QR. Remove lid and remove pork pieces from liquid to separate bowl for shedding. Reserve liquid if you want to keep meat less dry or use as broth for Kalua pig and cabbage.