In a large bowl, toss together the chunked pork, liquid smoke and salt until well combined. Cover with plastic wrap and let marinate at room temperature for 30 minutes.

Line the bottom of your instant pot bowl with a few banana leaves. Add one cup water to the bowl and then place the marinated pork in a single layer. Top with the sliced cabbage and cover with another piece or two of banana leaves.

Pressure cook at high pressure for 45 minutes with a 15 minute natural release. Once ready, carefully open the instant pot and discard the top layer of banana leaves. Transfer the pork to large bowl and shred with two forks. Drizzle the shredded pork and cabbage with some of the cooking liquid left in the instant pot.

To make the macaroni salad, cook the pasta according to package directions, and then drain. Transfer to a large mixing bowl and then while still hot, stir together the pasta with the vinegar, carrot and onion until combined. Set aside and allow to cool to room temperature. In a small bowl, whisk together the mayo, milk, sugar and salt and pepper until smooth. Pour into the cooled pasta mixture and add the cooled potatoes. Stir everything until combined. Cover with plastic wrap and chill for at least 3 hours or overnight. If the salad dries a bit, stir about a tablespoon or so of milk to loosen it.

Serve the kalua pork with macaroni salad and cooked white rice and enjoy!