Kind of had mixed feelings about this pressure cooker recipe on its own – pretty plain. But I thought it worked pretty well in the wraps, so maybe worth revisiting? The meat also held up well for later in the week for tacos, quesadillas, etc. I might steam the cabbage next time before wrapping so it was a bit more pliable.
For the kalua pig (warning, this makes a ton)
3 slices of bacon
5 pound bone-in pork shoulder roast
5 peeled garlic cloves (optional)
1½ tablespoons of Alaea Red Hawaiian Coarse Sea Salt (or ~1 tablespoon of Alaea Red Hawaiian Fine Sea Salt). I used smoked sea salt here.
1 cup water
Turn the instant pot setting to sautee and sautee pork, flipping until cooked through. Cut pork shoulder into 3-4 pieces, cutting slits in the meat and studding with garlic. Try to lay into one flat layer over the bacon. Season with salt and cover with 1 cups water.
Cook for 90 minutes. Allow to natural release.
Shred meat into pieces and use for whatever purpose.
For the cabbage wraps:
Cabbage leaves, cut into wrappable size
hoisin sauce (I made my own but you could also use store-bought)
Place a bit of pork, a bit of rice, and a bit of sauce on a leaf. Sprinkle sesame seeds on top. Wrap and eat.