Instant Pot Kalua Pig

 3 bacon slices

5 lbs. bone-in pork shoulder roast

1 1/2 tbsp. salt

5 peeled garlic cloves

1 cup water

1 cabbage, cored and cut into 6 wedges

Drape three pieces of bacon on the bottom of your Instant Pot. Press the "Sauté" button turn off the heat when the bacon is brown. Flip halfway through cooking. Slice the pork roast into 3 equal pieces.

With a sharp paring knife, stab a few slits in each piece of pork and tuck in the garlic cloves. Sprinkle the salt evenly over the pork. Place the salted pork on top of the bacon keeping the meat in a single layer. Pour in the water. Cover and lock the lid. Select "Manual" and set it to 90 minutes. After 90 minutes the Instant Pot will switch to keep warm. Turn the cooker off and let the pressure come down naturally. Once the cooker is depressurized, check that the pork is fork-tender, if needed cook for another 5-10 minutes under pressure.

Transfer the cooked pork to a large bowl. Chop the cabbage head into 6six wedges and add them to the cooking liquid. Replace the lid and cook the cabbage under pressure for 1/5 minutes. Activate the quick-release valve to release the pressure. While the cabbage is cooking, shred the pork. Pile the cooked cabbage on the pork and serve.

We like to buy the "Hungry Hawaiian" teriyaki sauce to put on this. The original recipe is found here.