Kalua Pork

Juicy, fall-apart Kalua Pork made easy in the Instant Pot! A family-favorite Hawaiian recipe that we've made and loved for years.

Course Main Course

Cuisine American, Hawaiian

Prep Time 10

Cook Time 1 30

Steam Release 30

Servings servings

Calories 271kcal

Generously season all sides of the pork roast, making sure to get into the crevices.
Warm a heavy-bottomed pan until it’s smoking hot, then add a tablespoon of neutral-flavored oil.
Brown all sides of the pork. Cutting the roast into a few large pieces helps with even browning.
Place one banana leaf in the bottom of the Instant Pot, and set the seared pork directly on top of the banana leaf.
Pour in the liquid smoke and about ¼ cup of water.
Place the second banana leaf over the pork to seal in flavor and moisture.
Pressure cook on high for 90 minutes, then allow a natural release for 30 minutes. Switch off the “Keep Warm” function once the pressure has released.
Shred the pork, taste, and add more Hawaiian salt if needed.

Frozen pork: You can use a frozen pork roast, but it will take longer for the Instant Pot to come to pressure. The cooking time under pressure (90 minutes) stays the same.
Storage: Refrigerate leftover Kalua Pork in an airtight container for up to 4 days. For longer storage, freeze in portions with some of the cooking juices to keep it moist. Frozen leftovers will stay good for up to 3 months.
Reheating: Reheat gently on the stove or in the microwave with a splash of the reserved cooking liquid or a bit of broth to keep it juicy.