Hawaiian Pork Recipe (Kalua Pork)

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• 6 pounds boneless pork shoulder or pork butt roast
  Ingredient note

  Source: 4-6 pounds boneless pork shoulder or pork butt roast; upper source range endpoint used for shopping.
• 1 Tablespoon hickory or mesquite flavored liquid smoke
  Ingredient note

  Source: 1 Tablespoon hickory or mesquite flavored liquid smoke
• 1 Tablespoon red Hawaiian sea salt or pink Himalayan salt
  Ingredient note

  Source: 1 Tablespoon red Hawaiian sea salt or pink Himalayan salt

1. Place the pork in the bottom of the slow cooker and pierce all over with the tines of a fork. Pour the liquid smoke over the pork and sprinkle with the salt. Cover and cook on LOW for 12-14 hours.
2. Remove from slow cooker and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go. Spoon as much of the extra juices from the slow cooker as desired over the shredded kalua pork to keep it from drying out.
3. Cut the pork into large chunks, then place in the instant pot and pierce all over with the tines of a fork. Pour the liquid smoke over the pork and sprinkle with the salt. Cover, set the knob to seal, then cook on high pressure for 60 minutes.
4. If you are making a larger roast, you will need to add 15 more minutes cooking time at high pressure for each additional pound of meat. Allow the instant pot to do a natural release for 25 minutes, then manually release any remaining pressure and open.
5. Remove from instant pot and transfer to a large bowl or serving platter, then shred, removing any large pieces of fat as you go. Spoon as much of the extra juices from the instant pot as desired over the shredded kalua pork to keep it from drying out.