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Klua Pork by Barbara Schieving
T
he traditional Hawaiian Klua Pork is a long process that involves wrapping a pig
in banana leaves and burying it in a fire pit lined with stones where it smokes for
hours until it’s tender and juicy. Of course, for most of us, that’s not very practical.
Pork Shoulder is an inexpensive cut of meat and Klua pork is often served at
church parties and family get togethers. My family loved this pressure cooker
version of Klua pork. I hope you’ll give this easy, delicious recipe a try.
Directions:
1) Press [Saute] to pre-heat the cooker. When the words “Hot” appear on the display
add oil to the cooking pot. Brown each half of the roast separately. Remove to a plat-
ter when browned.
2) Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add
browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of
the pork roasts.
3) Press [Manual] and then use the [+] button to choose 90 minutes pressure cooking
time. When beep sounds, use a natural release to release pressure (approximately 20
minutes). When valve drops, carefully remove lid.
4) Remove the meat from the pressure cooker and shred with two forks, discarding ex-
cess fat as you shred. Add some of the juices from the pressure cooker to moisten the
meat. (I used a fat separator to remove fat from the juices.)
Barbara has a growing collection of electric pressure cooker recipes at
www.PressureCookingToday.com
