Mini Hawaiian Shredded Pork
Salty soy sauce, sweet honey, and tangy pineapple combine for a well-balanced barbecue sauce for this island-inspired recipe. Best served as a sandwich or with rice.
Salty soy sauce, sweet honey, and tangy pineapple combine for a well-balanced barbecue sauce for this island-inspired recipe. Best served as a sandwich or with rice.
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1/2 teaspoon pepper
- 2 tablespoons honey
- 15 ounce pineapple chunks with juice 1 can (reserved )
- 1/2 cup reserved pineapple juice
- 3 cloves garlic (peeled and minced)
- 1 tablespoon fresh minced ginger
- 1 tablespoon chili sauce
- 1/2 teaspoon chinese 5 spice blend
- 3-4 pound pork butt (shoulder) (cut into 4 inch t
- 1 cup reserved pineapple juice pineapple chunks from dr
- 3 green onions (sliced crosswise)
- hawaiian rolls and prepared coleslaw for serving
- Carbohydrate 14.9822931481419 g
- Cholesterol 0 mg
- Fat 1.97603251730623 g
- Fiber 2.02720393081651 g
- Protein 3.34028474204306 g
- Saturated Fat 0.270795112351963 g
- Serving Size 1 1 -6 serving (278g)
- Sodium 9.11848719683259 mg
- Sugar 12.9550892173254 g
- Trans Fat 0.169077516285641 g
- Calories 81 calories
Step-by-step
- Open the can of pineapple chunks. Pour out the juice into a small bowl. Set aside the pineapple chunks for later use.
- In a small saucepan, combine 1/2 cup of the pineapple juice, soy sauce, honey, garlic, ginger, chili sauce, and Chinese 5 spice blend. Heat over medium-high heat until the sauce thickens. Set aside.
- Select the sauté function to heat the Instant Pot inner pot. Add olive oil to coat the bottom of the pot. When the display reads “Hot,” add the pork pieces. Let the pork sit untouched for 3 to 4 minutes and then turn the pieces over to sear the other side. Don’t overload the pot. This might need to be done in batches.
- Press Cancel to turn off the sauté function. Add 1 cup of the reserved pineapple juice to deglaze the bottom of the inner pot, using a wooden spoon to scrape up the browned bits.
- Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 60 minutes.
- Once cooking is complete, allow the appliance to natural release for 10 minutes; then turn the valve to the Venting position to release the pressure. When all the pressure is released, carefully remove the lid.
- Using tongs, remove the pork from the pot and place it on a serving platter. Using two forks, shred the pork, removing any large pieces of fat. Season with additional salt and pepper if needed.
- Pour the Hawaiian sauce over the shredded pork. Top with pineapple chunks and green onions. Serve the meat with Hawaiian rolls and coleslaw.
Traditional kalua pig relies on an underground imu and seasoned sea salt, whereas this pressure-cooked variation builds flavor using an aromatic reduction of soy sauce, honey, and Chinese five-spice. Achieving tender shreds requires more than just following a timer because meat composition varies. Skip the meat thermometer entirely when working with shoulder cuts. Instead, test doneness by pulling two forks apart through the center of a chunk. Resistance means the collagen has not fully converted to gelatin, requiring more heat and pressure. Zero resistance signals readiness. Searing the pork first in batches builds essential Maillard crusts that enrich the cooking liquid during the deglazing stage. Olive oil works well for the initial sear, though rendered lard provides a traditional depth if available in the pantry. A ten-minute natural pressure release allows muscle fibers to relax, preventing moisture loss when the cooker is finally vented. Shred the meat while warm so the rendered juices absorb efficiently into every strand before the pineapple chunks and sliced green onions are folded on top.
