Slow-Cooker Kalua Pork & Cabbage is a delicious and easy-to-make dish inspired by the traditional Hawaiian method of cooking pork in an underground oven. This version uses a slow cooker to create tender, smoky, and flavorful pork that pairs perfectly with cabbage. The pork is seasoned with a hint of liquid smoke and slow-cooked until it’s juicy and falls apart easily. The cabbage is added near the end of cooking, allowing it to absorb the savory flavors of the pork while retaining a slight crunch. This dish is perfect for a comforting dinner and brings a taste of the islands to your table.
Ingredients:
- 4-5 lbs pork shoulder (Boston butt), bone-in or boneless
- 1 tablespoon liquid smoke
- 2 teaspoons sea salt or Hawaiian salt
- 1/2 teaspoon black pepper
- 1 small head of cabbage, cored and chopped into large pieces
Instructions:
- Prepare the Pork: Rub the pork shoulder with the sea salt and black pepper, making sure to cover all sides. Place the pork in the slow cooker.
- Add Liquid Smoke: Pour the liquid smoke evenly over the pork.
- Slow Cook the Pork: Cover the slow cooker and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork.
- Add the Cabbage: About 30 minutes before serving, add the chopped cabbage to the slow cooker. Stir it into the juices so it can absorb the flavors. Cover and cook until the cabbage is tender but still slightly crisp, about 30 minutes.
- Shred the Pork: Once the pork is done, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the cabbage and juices.
- Serve: Serve the Kalua pork and cabbage hot, with rice on the side if desired.
Enjoy your Slow-Cooker Kalua Pork & Cabbage as a comforting and flavorful meal that’s easy to prepare and full of island-inspired goodness!
