Step 1

Heat 2 Tbsp oil in a large pot over medium-high heat. Once the oil is hot, sear the pork for about 3 minutes per side to brown it all over.

Step 2

Place the pork in slow cooker and drizzle liquid smoke over all sides. Season all sides with salt.

Step 3

Cover and cook on LOW heat for 10-12 hours, or until fork tender.

Step 4

Remove the pork roast from the slow cooker and transfer to a large bowl or serving platter, and shred the meat, removing any large pieces of fat or bone, if any. Spoon as much of the extra liquid from the slow cooker as desired over the shredded kalua pork to keep it from drying out. You might not add all of the liquid back, but save it for storing the pork in if there are leftovers.

Step 5

Serve immediately, or refrigerate in reserved liquid for a few days.

Step 6

Season the pork with liquid smoke and salt. Wrap it with foil all over nicely and place it in a large roasting pan. Preheat the oven to 325°F and roast it for about 6 hours, or until very tender.

Step 7

Cut the pork into large chunks, then place in the instant pot, along with one cup of water. Pour the liquid smoke over the pork and sprinkle with the salt. Cover, set the knob to seal, then cook on high pressure for 60 minutes.

Step 8

Allow the instant pot to do a natural release for 25 minutes, then manually release any remaining pressure and open.

Step 9

Remove the pork roast from the instant pot and transfer to a large bowl or serving platter, and shred the meat, removing any large pieces of fat or bone, if any. Spoon as much of the extra liquid from the slow cooker as desired over the shredded kalua pork to keep it from drying out. You might not add all of the liquid back, but save it for storing the pork in if there are leftovers.