Step 1

Rinse pork (4-6 pounds) and pat completely dry with paper towels. Carefully stab pork all over, either with a fork or the tip of a knife.

Step 2

Measure your salt, (see note you'll use 1 teaspoon of fine grained salt per 2 pounds of meat. Pour liquid smoke (1 tablespoon) over the pork, followed by an even sprinkle of sea salt (2-3 teaspoons).

Step 3

Place trivet in the instant pot, and pour water (1 cup) in. Place meat on the trivet. Cover the instant pot with your lid and make sure the pressure release valve is set to "seal". Select high pressure, and cook the pork for 90 minutes.

Step 4

Once done cooking, turn the pressure release valve to "venting" to naturally release the pressure, this should take about 20 minutes. Once the pin drops, carefully remove the lid. Check that the pork is incredibly tender -- it should easily fall apart with a fork. If not, you can cook it for 5-10 more minutes until it gets there.

Step 5

Remove pork to a large bowl.

Step 6

Place cabbage (in the instant pot, and seal with the lid. Make sure the pressure release valve is set to "seal". Cook on high pressure for 2-5 minutes (2 for smaller, 5 for a larger head of cabbage). Once done cooking, turn pressure release valve to venting. When the pin drops, remove the lid.

Step 7

While the cabbage is cooking and once the pork is cool enough to handle, shred using 2 forks.

Step 8

Pour the cooking liquid into a liquid measuring cup, then pour some over the meat, and toss to coat -- the meat should look juicy! (Psst - Be sure to save this liquid, you'll want to toss your reheated leftovers in it before reheating.) Taste and adjust salt level to your liking (see note 4, I usually add an additional teaspoon of salt here) Serve with steamed cabbage, and enjoy!