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Kalua-Pork-and-Cabbage-Recipe

Kalua Pork and Cabbage Recipe

Kalua Pork and Cabbage Recipe turns super tender, the cabbage soaks up all the juices, and honestly the whole thing feels like a warm hug. I’ve made this recipe so many times in my kitchen, and it never disappoints.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 4 People
Course: Main Dish
Cuisine: Hawaiian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 5 –7 lbs pork shoulder I always pick bone-in, gives more flavor
  • 2 tsp Hawaiian sea salt or just regular sea salt
  • 1/4 cup light soy sauce
  • 1 tbsp liquid smoke I like adding it, but it’s optional
  • 3 –4 cups water
Cabbage
  • 1 head green cabbage roughly sliced (I don’t cut it too perfect)

Equipment

  • 1 Dutch oven I use this for the oven method, it browns and braises the pork really well.
  • 1 Instant Pot Only if you want the fast pressure-cooker version.
  • 1 Slow cooker Great for days when I don’t wanna babysit the stove.
  • 1 Sharp knife For cutting the slits in the pork and chopping the cabbage.
  • 1 Ladle or fat skimmer I always skim the extra fat before adding the cabbage, makes the taste cleaner.

Method
 

Prepare the Pork
  1. Take a sharp knife and make a bunch of slits all over the pork.
  2. Rub the sea salt on the outside and inside those slits. Don’t skip this part, it helps the flavor get deeper.
Oven Method
  1. Heat a little oil in a Dutch oven and brown the pork from all sides. This step always makes the flavor better.
  2. Turn the heat off and pour in soy sauce, liquid smoke, and enough water so the pork sits halfway in the liquid.
  3. Cover the pot and bake at 350°F for about 2–2.5 hours, flipping the pork once in between.
  4. When the pork is super soft, take it out and let it cool a bit. Then shred it with your hands or forks.
  5. Skim off the fat from the braising liquid and bring it to a boil.
  6. Add the cabbage and let it cook 8–10 minutes or however soft you like it.
  7. Add the shredded pork back in the pot and mix everything together.
Instant Pot Method
  1. Turn on the Sauté button and brown the pork on all sides.
  2. Add soy sauce, liquid smoke, and enough water to half-submerge the meat.
  3. Close the lid and cook on High Pressure for 1–1.5 hours depending on the size.
  4. Quick release the pressure and pull the pork out to shred.
  5. Remove extra fat from the liquid, throw in the cabbage, and cook 1 minute on high.
  6. Add pork back in and give it all a good mix.
Slow Cooker Method
  1. Brown the pork in a skillet (optional but I always do it).
  2. Put the pork in the slow cooker and add soy sauce, liquid smoke, and water.
  3. Cook on Low for 8 hours, flipping once if you remember.
  4. Take out the pork, shred it, and skim the fat from the liquid.
  5. Add cabbage to the slow cooker and cook on High until it softens.
  6. Mix the shredded pork back into the pot.

Notes

  • If you don’t like mushy cabbage, keep an eye on it because it cooks quick.
  • Liquid smoke makes the dish taste more “Hawaiian,” but it’s fine without it too.
  • Leftovers taste even better the next day, so don’t be scared to make a big batch.