This is some seriously tasty pork (and cabbage!) – and that’s really the only intro this recipe needs.  Borrowed from ‘Ready or Not!’, by Michelle Tam, give yourself enough time to make the dish presentable after cooking (I haven’t yet encountered meat straight out of the pressure cooker that gives an appealing first visual impression), and make extra.  I used a 7 pound roast, and then found it easier to cut the bacon slices in half so that they covered the bottom of the pressure cooker.  This freezes beautifully, it’s great over warm grain and cauliflower rice (or straight up!) – and you just need to try it! – enjoy!

Kalua Pig (Pressure Cooker)

3 slices thick-cut bacon

1, 5 lb. bone-in pork shoulder roast, cut into 3 equal pieces

5 + peeled cloves of garlic

1 1/2 T. coarse Alaea red Hawaiian sea salt – I found mine at Silk Road

1 c. water

1 cabbage, cored and cut into 6 wedges

Line the bottom of the pressure cooker with the bacon and use the ‘Sauté’ function to cook the bacon for about 5 minutes.  Using a sharp knife, make a few slits in each piece of pork and tuck in the garlic cloves.  Season the pork pieces evenly with the salt and then arrange the pork pieces in a single layer on top of the bacon in the pressure cooker.

Pour in the water, secure the lid, set the Pressure Release to Sealing, cover and cook under high pressure for 90 minutes.  Because my roast was larger, I used the ‘Manual’ button for 100 minutes.  Let the pressure release naturally (this will take 15 to 30 minutes), then check the meat – it should be fall apart tender (if it isn’t, cook the pork under high pressure for another 5 to 10 minutes).  Transfer the cooked pork to a large bowl or rimmed baking sheet, taste the liquid to see if it needs more salt or water, then add the cabbage wedges to the liquid in the pressure cooker.  Cover and cook under high pressure for 3 to 5 minutes (I did 5) then activate the quick release valve to depressurize (though if I have the time, I leave it to release naturally).  Shred the pork (which is why I put mine on a baking sheet, easier to see), divide it into bowls, top it off with cabbage and enjoy.

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