Description
Tender Hawaiian Kalua Pork and Cabbage made with slow cooked pork shoulder, cabbage, and smoky seasoning for a comforting island style meal.
Ingredients
5 to 7 pounds bone in pork shoulder
2 teaspoons Hawaiian Alaea sea salt
1/4 cup light soy sauce
1 tablespoon liquid smoke
3 cups water
1 head cabbage coarsely sliced
Instructions
1. Cut 5 to 7 deep slits in the pork shoulder using a sharp knife.
2. Season the pork with Hawaiian Alaea sea salt including inside the slits.
3. Brown the pork shoulder in a large pot with oil until all sides develop color.
4. Add soy sauce liquid smoke and enough water to cover the pork halfway.
5. Cover and cook in a 350°F oven for about 2 hours until the pork becomes fork tender.
6. Remove the pork and shred it into bite sized pieces.
7. Skim excess fat from the cooking liquid.
8. Add sliced cabbage and simmer until tender.
9. Return shredded pork to the pot and mix well with the cabbage.
Notes
Bone in pork shoulder provides the best flavor.
Liquid smoke helps recreate traditional kalua flavor.
Remove excess fat before cooking cabbage.
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg