Pressure Cooker Kalua Pig

Discussion in 'Chez Dawgs' started by ShutUpSitDown, Jul 8, 2016.

  1. ShutUpSitDown

    ShutUpSitDown Your Moral and Intellectual Superior

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    Grocery store had these beautiful full pork sirloins on sale this week. Picked up two 9 pounders. Planning to roast one traditional style over sauerkraut, but wanted to experiment with the other. Found a pressure cooker recipe that takes cook time down from 16 hours to 90 minutes. Wish me luck.
     
  2. Tranquil

    Tranquil Well-Known Member

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    I wish you luck, but only if you post pics
     
  3. Bubbleguts420

    Bubbleguts420 2 word review, shit sandwich

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    It's 130am here.

    I just put a 10 pound, bone in pork shoulder in the oven at 225. I figure it's going to take about 13 hours or so to get up to about 200.

    I hit it with some mustard and BBQ rub this morning.


    I made some coleslaw (well I "doctored up" some store bought slaw dressing) made some pasta salad and "doctoring up" some canned baked beans as well (adding bacon, brown sugar, sautéed onions, mustard and a little Worcestershire).

    Should be good eats for most of the week.
     
  4. ShutUpSitDown

    ShutUpSitDown Your Moral and Intellectual Superior

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    Ok - not my pic, but mine looked exactly like this:
    [​IMG]

    Start by browning four strips of bacon in the cooker bowl. When those are crispy, take them out and eat them, pitch them, or what I did was laid them on top of my roast. While the bacon's cooking, salt your roast and rub with liquid smoke. I used 3Tbsp of mesquite for about 4lbs of pork. Next time i'll use more liquid smoke and I'll try hickory instead. Put the pork in the cooker, add about a cup and a half of water. I only used a cup and I didn't have enough juice left in the bowl to remoisten the pork sufficiently after I shredded it. Set the cooker to high pressure (mine is 15psi) for 90minutes. After the time is up, let the pressure bleed off naturally. Once the float drops, take out the pork, place in a bowl. Leave the liquid in the cooker, because now you cook the cabbage in it. Three minutes on high is plenty, and then do a quick release on the pressure. You can shred the cabbage into the meat, or serve it on the side. Pour the juice in the cooker bowl over the shredded pork and serve. Maybe toss a scoop of rice next to it and/or some mac salad for the authentic experience.

    I was expecting this to be pure shit. It turned out much better than I was hoping for.
     
  5. Tranquil

    Tranquil Well-Known Member

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    The spork and all?
     
  6. ShutUpSitDown

    ShutUpSitDown Your Moral and Intellectual Superior

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    I had a much nicer spork. Bro-level for comparison sake.
     
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  7. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    yeah! someone else has discovered the magic of pressure.
     
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  8. IfTheyOnlyKnew

    IfTheyOnlyKnew VIP Extreme Gold

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