If you love Hawaiian food, but you’re nowhere near making it to Hawaii, this simple instant pot version is for you!
Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 30 minutes
Yield:6-8 servings 1x
5 lbs. pork shoulder or butt, cut into large chunks
1 1/2 tablespoons hawaiian sea salt
2 tablespoons liquid hickory smoke
1/2 cup water
Hawaiian Mac Salad
12 oz macaroni elbows
1 1/2 cup mayonnaise
2 cups milk
2 tablespoons brown sugar
1/4 cup white vinegar
1/2 yellow onion, grated
2 medium carrots, peeled and grated
1 bunch green onion tops (darker green parts only) thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
To make the pork: In a large bowl, toss together the pork with the salt and the liquid smoke and allow to marinate at room temperature for 30 minutes. Line your instant pot with banana leaves and place the pork in the center. Top with another banana leaf to create a little closed package. Pour 1/2 cup of water into the pot and lock the lid in place. Using the manual pressure cook function, set the pressure to ‘high’ for 1 hour and use the natural release function. Once the pressure has subsided, remove the lid and shred the pork. Keep the pork in some of the liquid from the pot to keep it from drying out. Serve immediately.
To make the macaroni salad: bring 4 quarts of water in a large pot to a boil and add 1 tablespoon of salt to the water. Cook the macaroni 2 minutes past the package instructions. While the pasta cooks, whisk together the remaining ingredients. Drain the pasta and rinse with cool water for 1 minute. Toss the warm pasta with the sauce in a large bowl, cover with plastic, and refrigerate for at least 1 hour. Adjust seasonings as necessary.
All my instant pot recipes are for a 6 qt instant pot. You can scale the recipe up or down if you have a larger or smaller instant pot.
Banana leaves can be found at the majority of Asian markets or Hispanic grocery stores.