Effortless Kalua Pork and Cabbage: A Slow Cooker Homestyle Recipe
Kalua pork, a staple of Hawaiian luaus, is traditionally cooked in an underground oven called an imu. But don’t worry, you don’t need to dig a hole in your backyard to enjoy this incredibly flavorful and tender pork! This recipe brings the essence of kalua pork to your kitchen using the convenience of a slow cooker. Paired with tender cabbage, it’s a complete and satisfying meal that’s surprisingly easy to make. This homestyle kalua pork with cabbage recipe is perfect for busy weeknights, potlucks, or any time you’re craving a taste of the islands.
Why This Recipe Works
* **Minimal Effort, Maximum Flavor:** The slow cooker does all the work! Simply season the pork, toss it in the cooker, and let it work its magic. The long, slow cooking process tenderizes the pork beautifully and infuses it with smoky, savory flavors.
* **Authentic Taste with Simple Ingredients:** We achieve the authentic kalua pork flavor with just a few key ingredients: pork shoulder (also known as Boston butt), Hawaiian sea salt (or kosher salt as a substitute), liquid smoke, and a head of cabbage. No fancy ingredients required!
* **Versatile and Customizable:** This recipe is easily adaptable to your preferences. Add other vegetables like carrots or potatoes, adjust the amount of liquid smoke to your liking, or spice things up with a pinch of red pepper flakes.
* **Perfect for Meal Prep:** Kalua pork and cabbage reheats wonderfully, making it ideal for meal prepping. Cook a big batch on the weekend and enjoy flavorful lunches and dinners throughout the week.
Ingredients You’ll Need
* **3-4 pound pork shoulder (Boston butt):** This cut of pork is ideal for slow cooking because it has a good amount of fat, which renders down during cooking and keeps the pork moist and tender.
* **2 tablespoons Hawaiian sea salt (or kosher salt):** Hawaiian sea salt adds a unique flavor, but kosher salt works well as a substitute. Don’t skimp on the salt – it’s crucial for seasoning the pork properly.
* **1 tablespoon liquid smoke:** Liquid smoke provides the smoky flavor that’s characteristic of traditional kalua pork. Hickory or mesquite liquid smoke are good choices.
* **1 medium head of green cabbage:** Cabbage adds a slightly sweet and crunchy element to the dish. Look for a firm head of cabbage that feels heavy for its size.
* **1/2 cup water (optional):** This is only needed if your slow cooker tends to run dry. Most slow cookers will generate enough moisture from the pork and cabbage.
Equipment You’ll Need
* **Slow cooker (6-quart or larger):** A slow cooker is essential for this recipe.
* **Large knife:** For trimming and cutting the cabbage.
* **Cutting board:** For preparing the ingredients.
* **Measuring spoons:** For measuring the salt and liquid smoke.
* **Tongs or forks:** For shredding the pork.
Step-by-Step Instructions
Follow these simple steps to create delicious homestyle kalua pork with cabbage:
**Step 1: Prepare the Pork**
* Remove the pork shoulder from its packaging and pat it dry with paper towels. This helps the salt adhere better.
* Trim off any excess fat from the pork shoulder, leaving a thin layer for flavor and moisture. While some fat is necessary, too much can make the dish greasy.
* In a small bowl, combine the Hawaiian sea salt (or kosher salt) and liquid smoke. Mix well to form a paste.
**Step 2: Season the Pork**
* Using your hands, generously rub the salt and liquid smoke mixture all over the pork shoulder, ensuring that every surface is well coated. Massage the mixture into the meat for a few minutes to help it penetrate.
* Pay special attention to any crevices or folds in the pork shoulder, making sure they are well seasoned.
**Step 3: Slow Cook the Pork**
* Place the seasoned pork shoulder in the slow cooker. You can place it directly on the bottom of the slow cooker or use a slow cooker liner for easier cleanup.
* Add the optional 1/2 cup of water to the slow cooker if you think it might run dry. However, most slow cookers will generate enough moisture from the pork itself. Adding too much water can dilute the flavor.
* Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. The pork is done when it is fork-tender and easily shreds.
**Step 4: Prepare the Cabbage**
* While the pork is cooking, prepare the cabbage. Remove the outer leaves of the cabbage if they are wilted or damaged.
* Cut the cabbage in half through the core. Then, cut each half into quarters. Remove the core from each quarter by cutting it out with a knife.
* Shred the cabbage into bite-sized pieces. You can use a knife, a mandoline slicer, or a food processor with a shredding attachment.
**Step 5: Add the Cabbage to the Slow Cooker**
* Once the pork is cooked and fork-tender, carefully remove it from the slow cooker using tongs or two large forks. Place it on a cutting board.
* Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
* Add the shredded cabbage to the slow cooker, mixing it with the juices and rendered fat from the pork. This will help the cabbage absorb the flavor of the pork.
* Place the shredded pork back into the slow cooker on top of the cabbage.
**Step 6: Cook the Cabbage**
* Cover the slow cooker and cook on low for 1-2 hours, or until the cabbage is tender but still slightly crisp. The cooking time will depend on the size of the cabbage and your preference for texture.
* Stir the pork and cabbage occasionally to ensure that the cabbage cooks evenly.
**Step 7: Serve and Enjoy!**
* Once the cabbage is cooked to your liking, remove the slow cooker insert from the slow cooker.
* Serve the kalua pork and cabbage hot. It’s delicious on its own, or you can serve it with rice, poi (if you can find it!), or Hawaiian sweet rolls.
* Garnish with chopped green onions or a sprinkle of sesame seeds, if desired.
Tips for the Best Kalua Pork and Cabbage
* **Don’t Overcrowd the Slow Cooker:** If you have a smaller slow cooker, you may need to cut the pork shoulder in half to ensure that it fits comfortably. Overcrowding the slow cooker can prevent the pork from cooking evenly.
* **Adjust the Cooking Time:** The cooking time will vary depending on your slow cooker. Check the pork for doneness after 8 hours on low or 4 hours on high. If it’s not fork-tender, continue cooking until it is.
* **Use High-Quality Ingredients:** The quality of the ingredients will affect the flavor of the dish. Use high-quality pork shoulder, Hawaiian sea salt (or kosher salt), and liquid smoke for the best results.
* **Don’t Be Afraid to Experiment:** Feel free to add other vegetables to the slow cooker, such as carrots, potatoes, or onions. You can also adjust the amount of liquid smoke to your liking.
* **Let the Pork Rest:** After shredding the pork, let it rest for a few minutes before adding it back to the slow cooker. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.
* **Control the Salt:** Be mindful of the salt content, especially if you’re using Hawaiian sea salt, which can be saltier than kosher salt. Taste the pork and cabbage before serving and add more salt if needed.
* **Use a Slow Cooker Liner:** For easy cleanup, use a slow cooker liner. These liners are made of heat-resistant plastic and prevent food from sticking to the slow cooker insert.
* **Don’t Open the Lid Too Often:** Avoid opening the slow cooker lid too often during cooking, as this can release heat and moisture, which can prolong the cooking time. Only open the lid when necessary to check for doneness or to add the cabbage.
Variations and Additions
* **Spicy Kalua Pork:** Add a pinch of red pepper flakes or a chopped jalapeno pepper to the slow cooker for a spicy kick.
* **Kalua Pork with Pineapple:** Add chunks of fresh pineapple to the slow cooker along with the cabbage for a sweet and tangy twist.
* **Kalua Pork with Sweet Potatoes:** Add diced sweet potatoes to the slow cooker along with the cabbage for a heartier meal.
* **Kalua Pork Tacos:** Use the kalua pork and cabbage as a filling for tacos. Top with your favorite taco toppings, such as salsa, guacamole, and sour cream.
* **Kalua Pork Sliders:** Serve the kalua pork and cabbage on Hawaiian sweet rolls as sliders.
* **Kalua Pork Fried Rice:** Use leftover kalua pork to make fried rice. Simply stir-fry the pork with rice, vegetables, and soy sauce.
* **Kalua Pig Pizza:** Top a pizza crust with kalua pig, bbq sauce, red onions and mozarella cheese for a tasty twist to Hawaiian pizza. Add some roasted pineapple for extra Hawaiian flair.
Serving Suggestions
Kalua pork and cabbage is a versatile dish that can be served in many ways. Here are a few serving suggestions:
* **As a main course:** Serve the kalua pork and cabbage as a main course with a side of rice or poi.
* **In sandwiches:** Use the kalua pork and cabbage as a filling for sandwiches or sliders.
* **In tacos:** Use the kalua pork and cabbage as a filling for tacos.
* **In salads:** Add the kalua pork and cabbage to salads for a protein-packed and flavorful meal.
* **As an appetizer:** Serve the kalua pork and cabbage as an appetizer with crackers or Hawaiian sweet rolls.
Make Ahead and Storage Instructions
* **Make Ahead:** You can prepare the kalua pork ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the slow cooker, microwave, or oven before serving. The cabbage is best added fresh, but can be prepped (shredded) a day in advance and stored in a sealed bag in the refrigerator.
* **Storage:** Store leftover kalua pork and cabbage in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Thaw it in the refrigerator overnight before reheating.
* **Reheating:** Reheat the kalua pork and cabbage in the slow cooker, microwave, or oven. Add a little water or broth if needed to prevent it from drying out. Microwave reheating is the quickest method, but can sometimes make the cabbage a bit soggy. Reheating in the oven will yield the best texture.
Nutritional Information (estimated)
(Per serving, approximate):
* Calories: 400-500
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 10-15g
* Fiber: 3-5g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
Homestyle Kalua Pork with Cabbage Recipe
This recipe captures the authentic taste of Hawaiian kalua pork, adapted for the convenience of your slow cooker. Enjoy!
**Prep time:** 20 minutes
**Cook time:** 9-12 hours
**Serves:** 6-8
**Ingredients:**
* 3-4 pound pork shoulder (Boston butt)
* 2 tablespoons Hawaiian sea salt (or kosher salt)
* 1 tablespoon liquid smoke
* 1 medium head of green cabbage
* 1/2 cup water (optional)
**Instructions:**
1. **Prepare the Pork:** Remove the pork shoulder from its packaging and pat it dry with paper towels. Trim off any excess fat.
2. **Season the Pork:** In a small bowl, combine the Hawaiian sea salt (or kosher salt) and liquid smoke. Rub the mixture all over the pork shoulder.
3. **Slow Cook the Pork:** Place the seasoned pork shoulder in the slow cooker. Add the optional 1/2 cup of water if needed. Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until fork-tender.
4. **Prepare the Cabbage:** While the pork is cooking, shred the cabbage into bite-sized pieces.
5. **Shred the Pork:** Once the pork is cooked, remove it from the slow cooker and shred it with two forks.
6. **Add the Cabbage:** Add the shredded cabbage to the slow cooker with the pork juices. Place the shredded pork back on top of the cabbage.
7. **Cook the Cabbage:** Cover and cook on low for 1-2 hours, or until the cabbage is tender but still slightly crisp. Stir occasionally.
8. **Serve:** Serve the kalua pork and cabbage hot, on its own or with rice, poi, or Hawaiian sweet rolls.
Enjoy this taste of the islands made easy in your own kitchen! This homestyle kalua pork and cabbage recipe is sure to become a family favorite.
