- 4–5 lbs. pork roast
- 2 tsp red Hawaiian sea salt (or pink Himilayan salt)
- 1 Tbsp lquid smoke
- Cut the pork roast into 4 chunks. Pierce each chunk with a fork a couple of times and place in the Instant pot. Add in 1 cup of water.
- Pork the lquid smoke over the pork and then sprinkle with the salt.Place the lid on the Instant Pot and be sure the valve is set to seal. Cook on high pressure for 60 minutes. All the Instant Pot to do a natural pressure release for 25 minutes. Then manually release any remaining pressure.
- Remove the pork from the instant pot and shred, removing aany excess fat. Remove most of the juice left in the pot. You want about 1/2 cup left in the pot. Add the shredded pork back into the Instant Pot with the remaining juces. Allow to sit in the juices set on warm for 15 minutes, then serve.
- Category: Pork
- Method: Instant Pot
- Cuisine: Hawaiian