Kalua Pork and Cabbage Recipe
Love tender smoky pork? Try this Kalua Pork and Cabbage Recipe. It's simple Hawaiian comfort food. Slow-cooked pork melts in your mouth. Cabbage soaks up all the juicy flavors.
Ingredients
- 3 lbs pork shoulder boneless, cut into 4 chunks
- 1 large head green cabbage about 2 lbs, shredded or chopped
- 2 tbsp Hawaiian sea salt or regular sea salt
- 1 tbsp liquid smoke mesquite flavor works best
- 1 cup water or chicken broth
- 4 garlic cloves minced
- 1 small onion sliced thin
- Black pepper to taste
- Optional: 1 tsp red pepper flakes for heat
Instructions
Prep the Pork
- Rub pork chunks with 2 tbsp sea salt, minced garlic, and liquid smoke. Let it sit 10 minutes. This builds smoky flavor fast. Pepper lightly. No need to overdo it.
Sear the Pork (Optional but Tasty)
- Heat a pan on medium. Brown pork 2 minutes per side. Locks in juices. Adds depth. Skip if short on time. Still delicious.
Slow Cook the Pork
- Place pork in slow cooker. Add water or broth and sliced onion. Cover tight. Cook low 7-8 hours. Pork shreds easy with a fork. So tender!
Shred and Mix Cabbage
- Shred cooked pork. Stir in chopped cabbage. Add pork juices over top. Cover again. Cook 30 more minutes. Cabbage wilts soft. Soaks up every smoky bit.
Finish and Serve
- Taste it. Adjust salt or pepper. Fluff with fork. Hot and ready. Garnish with green onions if you like. Dig in family-style.
Notes
- Use pork butt for extra fat and flavor. Stays moist longer.
- No slow cooker? Oven-bake at 325°F covered for 4 hours.
- Add coconut aminos for sweet umami twist.
- Make it spicy: Stir in chili paste with cabbage.
- Vegan swap: Use jackfruit instead of pork. Same liquid smoke magic.
- Double salt if pork is lean. Tastes just right.
- Shred cabbage fresh. Keeps crunch before wilting.