Tender, Hawaiian Style Pork And Cabbage

Though we tend to relate endless, paradisical summertime with Hawaii, real Hawaiian food is actually comfort food at it's finest. Perfect for autumn, this hearty pork and cabbage is absolutely simple and totally delicious.

Kalua Pork and Cabbage

This recipe calls for liquid smoke, an ingredient you likely don't keep on hand. Without it, this recipe will cook up tender and salty, but it won't have the same classic flavor that good Kalua Pork is known for. You should be able to find the liquid smoke in the spice section of most grocery stores or near the barbecue sauces and marinades.

You'll likely notice that this recipe is ridiculously simple, but takes a good long while to cook. So, pop some pork in a crockpot right now and you'll have a succulent Hawaiian meal ready for dinner tomorrow (with plenty of leftovers for the next day, too!)

Crockpot Kalua Pig

5-6 pound pork butt roast

1 1/2 tablespoons coarse kosher salt

2 tablespoons liquid smoke flavoring

1 head cabbage, shredded

1 pot full of sticky rice, prepared

Use a fork to poke holes all around the uncooked meat. Rub salt and liquid smoke flavoring all over the meat. Place the pork in a crockpot, cover and cook on low for approximately 18 hours, turning the roast over at the 10 hour mark. Once cooked, remove the pork from the slow cooker and shred it with a fork. Pour the crockpot drippings over the meat to keep it extra moist and flavorful. Return the meat to the crockpot, stir in the cabbage, and allow to cook for an additional 2 hours before serving over sticky rice.

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Comments

Comments on "Tonight's Dinner: Crockpot Kalua Pork & Cabbage"

Charlene January 25, 2013 | 5:15 AM

This recipe is a good one. Instead of using Kosher salt I recomend spending the little bit extra to pick up red hawiian salt. It has a diffrent flavor and that will truly take you to the islands. Yes it can get done in 8 hours but I usually cook mine for 24 hrs on low adding the cabbage in between hour 20 and 24.

DrNoise September 30, 2012 | 7:31 PM

I have used this recipe a few times and initially thought "18hours? This doesn't need 18 hours to cook!" But after having real honest-to-God, on the island of Kauai Kalua pork, I see now why 18 hours is necessary. A pork shoulder can be cooked in 6-8 hours to a sufficient temperature, but to get that finely shredded, cooked for days flavor and texture, this truly needs all 18 hours. If you just want shredded pork, cook on low for 8 hours and voila! Or take the time and do it right, add some mac salad and feel the ocean breeze....

Ron April 18, 2012 | 2:13 PM

My mon cooked this using contry style ribs. Boil them till the meat falls of the bone about two hours add cabbage season with salt an black pepper. I always though this was a southern food.It takes about 3 hours to make.

bak April 01, 2012 | 10:45 AM

Be careful. It doesn't take anywhere near 18 hours to cook a 5-6 pound pork butt. I started one at 11PM at night and it was 200 degrees by 8 the next morning. It tasted great and was easy to pull but 18 hours would have been way too much. Crock pot temps vary so your experience may be different. If you are smelling it you should probably check the temp.

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