(Adapted from Michelle Tam’s recipe on nomnompaleo.com)
If you have a stove top pressure cooker reduce the pressure cooking time to 75 minutes instead of 90 minutes. Stove top cookers cook at a higher psi than electric pressure cookers. If cooking a stove top pressure cooker recipe in an Instant Pot add 15% more time under pressure. Conversely, if cooking an Instant Pot recipe in a stove top pressure cooker reduce the cooking time by 15%.
Total time to make the pork and cabbage is about 2 1/2 hours.
3 slices bacon
5 pound pork shoulder roast (I used boneless; you could use bone-in)
5 peeled garlic cloves
1½ tablespoons of Alaea Red Hawaiian Course Sea Salt (or 1 tablespoon of Alaea Red Hawaiian Fine Sea Salt. Michelle suggests you can sub smoked salt or kosher salt.)
1 cup water
1 cabbage, cored, and cut into 8 wedges
1. Put the bacon in the Instant Pot. Press Sauté.
2. While the bacon is cooking (turn it with tongs occasionally), cut the pork roast into 3 pieces. Cut the garlic cloves into thinner slivers, cutting each one into thirds or fourths. Cut slits in the roast and press the garlic pieces into the slits. Sprinkle half of the salt over the pork pieces and rub it in a bit. Turn the pork pieces over and sprinkle the rest of the salt on the pork rubbing it in.
3. By this time the bacon should be nicely browned. Put the pork on top of the bacon slices. Stop the Sauté function by pressing the Keep Warm/Cancel button.
4. Add the water to the pot, put the lid on and lock it in place. Make sure the pressure release handle is in the sealing position.
5. Select Manual. Press the “+” button until it shows 90 minutes. It will come up to pressure and the float valve will rise up. In a minute or two you’ll notice the time decreasing. The 90 minutes is the time it cooks once it’s under pressure. (If using a stove top pressure cooker time it for 75 minutes once the pot comes up to pressure.)
6. When the 90 minutes is up, press the Keep Warm/Cancel button to turn it off. Let the pressure release naturally. This will take about 15 – 20 minutes. The float valve will pop back down when the pressure is released and you can open the pot.
7. Remove the pork from the pot.
8. Put the cabbage in the cooking liquid in the pot. Put the lid on, select Manual and press the “-“ to change the time to 3 minutes. While the cabbage is cooking, shred the pork with two forks.
9. When the cabbage is done, carefully move the pressure release handle to the venting position to quickly release the pressure. Use a good pot holder, or push it over with tongs or some other tool to protect your hand. The steam will release immediately.
10. When the pressure has release (the float valve will pop back down), open the pot.
11. Serve the pork with the cabbage. You can stir a bit of the cooking liquid into the pork if you would like it a bit more juicy.