Kalua Pig (Instant Pot)

Ingredients

• 3 lb Pork Shoulder (Boston Butt)
• 2 tbsp Hawaiian Sea Salt
• 1 tbsp Liquid Smoke
• 1 cup Water

Instructions

1. 1In a large bowl, combine the 3 lb pork shoulder with the 2 tbsp Hawaiian sea salt and the 1 tbsp liquid smoke. Rub the salt and liquid smoke thoroughly over all surfaces of the pork shoulder until it is evenly coated.
2. 2Carefully place the seasoned 3 lb pork shoulder into the Instant Pot. Pour the 1 cup of water into the Instant Pot, ensuring it surrounds the pork shoulder.
3. 3Secure the lid on the Instant Pot and turn the valve to the 'Sealing' position. Set the Instant Pot to cook on High Pressure for 120 minutes (2 hours); the cooking temperature inside will reach approximately 240°F (115°C).
4. 4Once the 120-minute cooking time is complete, allow the pressure to release naturally for 15 minutes. This natural release helps the pork remain tender and juicy.
5. 5After 15 minutes of natural pressure release, carefully move the valve to 'Venting' to release any remaining steam. Once the float valve has dropped completely, open the Instant Pot lid away from your face.
6. 6Carefully remove the 3 lb pork shoulder from the Instant Pot and transfer it to a large cutting board or a sturdy bowl. Using two forks, shred the pork until it separates into small, bite-sized pieces; the pork should be very tender and easily pull apart, reaching an internal temperature of 195-205°F (90-96°C).

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