Aloha! These Whole30 Instant Pot Kalua Pig Bowls are everything you need to be transported to the Hawaiian Islands. On a weeknight. For meal prep. Whenever you damn please. This recipe is so easy and tastes super authentic. Plus it's full of nutrients and fun flavors. You're gonna love it!
Prep Time: 10 minutesmins
Cook Time: 21 hourshrs49 minutesmins
Total Time: 21 hourshrs49 minutesmins
Servings: 4servings
Ingredients
2lbboneless pork shoulderorganic and pastured is best*
8large cloves garlic6 whole for stuffing in pork, and 2 minced for cauliflower rice
2Tbsp+ 1 tsp29g grass-fed ghee, divided
1cuporganic chicken stock
1large head cauliflowerriced (850-900g after ricing)
1bundle~12oz Chinese long beans, cut into 6" segments
1/2pineapplecubed
1avocadosliced
4green onionssliced (green part only)
1/3cup45g salted macadamia nuts, chopped
Extra kiawe smoked sea salt for finishing
4orchid flowersoptional (they're edible!)
Instructions
Cook pork (Sear, Manual high pressure 55 mins, Natural release). Pat pork shoulder dry then season with 2.5 Tbsp kiawe smoked sea salt. Next we are going to stuff 6 cloves of garlic into the pork. Use a chef's knife to cut 6 deep cuts into the pork in various places and the place one garlic clove in each cut. The garlic should be tucked away inside and not really visible (this keeps them from falling out). Set the Instant Pot to "Sautè" and wait until it says "HOT" on the display. Then add 1 Tbsp ghee to the pot and stir to coat the bottom. Add the pork and sear on both sides for 5 minutes per side. Remove to a plate and turn off Instant Pot. Quickly add chicken stock and scrape the bottom to deglaze. Place trivet in the Instant Pot and place pork shoulder on top. Put on the lid and set valve to "sealing". Cook on manual high pressure for 55 minutes, then allow to naturally release*. It will take about 6 minutes to come to pressure and 20 minutes to naturally release.
Cook cauliflower rice. About 10 minutes after the cook time has ended on the pork and while it's naturally releasing, start the cauliflower rice. Melt 1 Tbsp ghee in a very large skillet (15 inches is best) over medium-high heat. When it's nice and hot, add minced garlic and cook for 30 seconds, stirring constantly. Then add in cauliflower rice and cook for 3 minutes, stirring constantly. Turn off heat, sprinkle with 1 tsp kiawe sea salt, and mix. Taste and add more sea salt if desired. Cover with towel to keep warm.
Cook long beans. When the Instant Pot has finished naturally releasing, remove the pork to a cutting board and allow to rest. Place long beans in a steaming basket and place that right on top of the trivet in the Instant Pot. Replace the lid and set Instant Pot to manual high pressure for 0 minutes (yes, zero minutes). This will steam the long beans. When it's done, do a quick release and remove the steaming basket. At this point you can season the beans with 1/4 tsp kiawe sea salt and serve as-is OR you can quickly sauté them for about 2 minutes in 1 tsp ghee and 1/2 tsp kiawe sea salt. You can choose to sauté them in the Instant Pot (pour off the liquid first, then press sauté and add ghee) or in the skillet after the cauliflower rice is done cooking.
Shred pork. Using your hands, break open pork and gently shred into large chunks, similar to what's in the photos above. This is where I always sneak a taste of the pork and try not to eat my entire serving while standing in the kitchen, ha!
Assemble bowls. Start with the cauliflower rice and then layer on the pork, pineapple, avocado, and long beans to your artistic liking. Garnish with green onion slices, chopped macadamia nuts, a tiny sprinkle of kiawe sea salt, and the orchid flowers.
Serve and enjoy!
Notes
*If your pork shoulder is bigger or smaller then you will need to adjust the amount of salt and garlic, as well as the cook time. You'll have to use your best judgement on the salt and garlic amounts, but for cook time, follow these guidelines: 2lb = 55 mins / 3lb = 65 mins / 4lb = 75 mins / 5lb = 90 mins. For anything over 3lb, make sure to cut into 2-3 smaller pieces so that they cook evenly. All of these will be using high pressure and a natural pressure release.