Instant Pot Hawaiian BBQ Pork Recipe

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A flavorful, home-cooked meal that takes just a few minutes of prep work? Yes, please! No matter how you serve it – on a salad, alongside your favorite slaw, with plantains, or tucked into grain-free tortillas – Instant Pot Hawaiian BBQ Pork is comfort food perfection.

All you need to do is a quick chop, a quick sear, and your Instant Pot takes care of the rest. As a bonus, you can make more than you need and stash the extras in the fridge or freezer for later.

No Instant Pot? No problem! You can make this dish using your stovetop and oven. Modifications are listed below.

Let’s get started.

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Instant Pot Hawaiian BBQ Pork Recipe

Serves: 4-6

Time in the kitchen: 65 minutes, including 60 minutes hands-off cook time

Ingredients

• 2.5 lbs pork butt or shoulder, cut into 4-5 chunks
• 1.5 tbsp. Primal Kitchen® Avocado Oil or Olive Oil
• 1.5 cups chopped onion
• 3 cloves chopped garlic
• 1/2 tbsp. garlic powder
• 1/2 tbsp. paprika
• 1 tsp. black pepper
• 1 tsp. ground ginger
• 1 tsp. salt
• 3/4 cup chicken broth
• 1/4 cup Primal Kitchen Hawaiian BBQ Sauce
• 1/4 cup coconut aminos
• 1 tsp. dijon mustard
• Toppings (optional): avocado, cheese, chopped tomatoes and onions, or chunks of pineapple.

Directions

Combine the paprika, salt, pepper, ginger, and garlic in a bowl. Toss the pork chunks in the spices until they are covered on all sides.

Add the oil to your Instant Pot insert and press the Sauté function. Once the oil begins to heat, add the chopped onion. Sauté the onion for 2-3 minutes. Add the chopped garlic and stir until it is fragrant. Add the chunks of pork to the pot and brown for 1-2 minutes on both sides.

Whisk the broth, Primal Kitchen Hawaiian BBQ Sauce, coconut aminos and mustard in a bowl and pour the sauce on top of the pork. Hit the Cancel function and then select the Manual Pressure Cook function. Set the timer for 35 minutes on high pressure and secure the valve. Once the timer is up, allow the pressure to manually release for 12 minutes, then flip the vent to quick-release to finish releasing any steam. Remove the lid and use two forks to shred the meat.

Preheat your oven to 375 degrees. Pour the meat and sauce in a large pyrex or sheet pan and bake for about 15 minutes or until it bubbles and the sauce begins to thicken slightly. The more shallow the pan is, the more quickly the pork will crisp up.

Don’t Have an Instant Pot? Simply soften the onions and garlic, sear the pieces of pork, and add the broth and other ingredients to the pot. If needed, add more broth so the broth covers at least the bottom half of the meat. Bring the liquid to a boil and reduce to a simmer. Cover and place the pot in a 325 degree oven for around 2.5 hours. You may want to check the meat in the pot halfway through to add additional liquid as needed. When the meat is soft, shred it and roast it uncovered in the pot at 375 degrees for 10-15 minutes until the pork is golden.

Top the pork with avocado slices and cilantro and serve alongside a cabbage slaw or your favorite side.

Nutrition Information (per 1/6 of recipe)

Calories: 400
Total Carbs: 10 grams
Net Carbs: 9 grams
Fat: 27 grams
Protein: 35 grams

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