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    Instant Pot / Pressure Cooker Kalua Pork

    Instant Pot
    Pork
    ​

    10 servings

    porciones

    5 minutes

    tiempo activo

    2 hours

    tiempo total
    Comenzar a Cocinar

    Ingredientes

    4 pounds pork shoulder (pork butt roast, cut into two pieces)

    1 to 2 tablespoons oil

    1/2 cup water

    1 tablespoon hickory liquid smoke

    2 teaspoons coarse Kosher salt or coarse Hawaiian salt

    Cooked rice (for serving)

    Instrucciones

    Select Saute to preheat the pot. When hot, add the oil and brown each half of the roast separately. Brown each half of the pork roast on both sides, about 3 minutes per side. Remove to a platter when browned.

    Turn the pressure cooker off, and add water and liquid smoke to the cooking pot. Stir to remove any browned bits from the bottom of the pot. Add the browned pork and any accumulated juices. Sprinkle the salt over the top of the pork roasts.

    Lock the lid in place. Select High Pressure and 90 minutes cook time.

    When the timer sounds, use a natural pressure release (approximately 20 minutes). When the valve, drops carefully remove lid.

    Remove the meat from the pressure cooker and shred with two forks. (Discard excess fat as you shred). If desired, use a fat separator to remove fat from the juices. Add some of the juices from the pressure cooker to moisten the meat. Place remaining juices in a serving dish to ladle on top of rice, if desired.

    Nutrición

    Tamaño de la Porción

    1 g

    Calorías

    580 kcal

    Grasa Total

    43 g

    Grasa Saturada

    15 g

    Grasa No Saturada

    24 g

    Grasa Trans

    -

    Colesterol

    173 mg

    Sodio

    612 mg

    Carbohidratos Totales

    -

    Fibra Dietética

    -

    Azúcares Totales

    -

    Proteína

    45 g

    10 servings

    porciones

    5 minutes

    tiempo activo

    2 hours

    tiempo total
    Comenzar a Cocinar

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    Ingredientes

    4 pounds pork shoulder (pork butt roast, cut into two pieces)

    1 to 2 tablespoons oil

    1/2 cup water

    1 tablespoon hickory liquid smoke

    2 teaspoons coarse Kosher salt or coarse Hawaiian salt

    Cooked rice (for serving)

    Instrucciones

    1

    Select Saute to preheat the pot. When hot, add the oil and brown each half of the roast separately. Brown each half of the pork roast on both sides, about 3 minutes per side. Remove to a platter when browned.

    2

    Turn the pressure cooker off, and add water and liquid smoke to the cooking pot. Stir to remove any browned bits from the bottom of the pot. Add the browned pork and any accumulated juices. Sprinkle the salt over the top of the pork roasts.

    3

    Lock the lid in place. Select High Pressure and 90 minutes cook time.

    4

    When the timer sounds, use a natural pressure release (approximately 20 minutes). When the valve, drops carefully remove lid.

    5

    Remove the meat from the pressure cooker and shred with two forks. (Discard excess fat as you shred). If desired, use a fat separator to remove fat from the juices. Add some of the juices from the pressure cooker to moisten the meat. Place remaining juices in a serving dish to ladle on top of rice, if desired.