3 slices of bacon
5 lb bone in pork shoulder
5 peeled garlic cloves
1. 5 tbsp Alaea red Hawaiian salt
1 cup water
1/2 tsp liquid smoke
1 small cabbage head, cored and cut into 6 wedges
Cut the bacon in half and lay the six pieces on the bottom of the pot. Press the Saute button.
Slice the pork into three equal pieces. Cut out the piece with the bone first and then cut the rest in half. Poke some holes in the pork with a sharp paring knife and stuff the garlic cloves in there.
Keep an eye on your bacon and flip when needed. When it's browned, turn off the Insta Pot
Coat the pork with the salt.
Place the pork in a single layer along the bottom of the Insta Pot (on top of the bacon).
Add the liquid smoke to the water and then pour that over the pork.
Cover and lock the lid. Press the Manual button and then press the + button until you get to 90 minutes. Then you're done. Let it do it's thing. When it's done, press the Keep Warm/Cancel button and the pot will de-pressure automatically, but slowly (about 15 min).
Once the pot is de-pressurize, take the pork out and set it on a cookie rack over a sheet pan (so the fats drip off a bit).
Leaving the liquid in the pot, add the wedged cabbage. Cook under high pressure for 3 min. Once done, press the valve to quickly release the pressure. Shred the pork and add the cabbage to it.
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