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.
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.