Instant Pot Kahlua Pork
1 cup chicken broth
pork shoulder (consider about ½ pound per person)
1 tsp. Red Himalayan or Pink Himalayan sea salt per pound of meat
1 tsp. hickory or mesquite flavored liquid smoke per pound of meat
Pour the broth in the bottom of the Instant Pot. Trim off excess fat from the pork shoulder. Poke the pork shoulder 6-8 times with a fork. Rub the seal salt all over the pork. Place the pork inside the Instant Pot. Dump the liquid smoke over the top of the pork.
Put the lid on the Instant Pot and set vent to seal. Cook on Manual High Pressure for 20 minutes per inch of thickness of the pork. So if the pork shoulder is 4 inches at the thickest part you would cook for 80 minutes. When the cooking time is up allow for a full natural pressure release. (this will take about 20 more minutes). Remove the lid when the pressure is fully released and the pin drops on its own.
Place the meat on a cutting board and shred. Pour the liquid from the pot into a separate container (like a glass measuring cup). Add the shredded pork back to the Instant Pot. Pour some of the liquid over the top to keep the pork from drying out.
You may also cook this in a Slow Cooker. Follow all the same steps and then cook on Low for 8-10 hours until the pork is fully tender and done. Then separate out liquid, shred the pork and return to crock pot, and pour some of the liquid back over to keep meat from drying out.
I served this with Kings Hawaiian rolls, coconut rice, fresh pineapple, sautéed cabbage and onions, and Hawaiian macaroni salad.
































































