This Kalua Pork and Cabbage is so easy and delicious! I am so excited to share this recipe with you today. It doesn’t look that pretty in the picture but trust me, it is so yummy! What I love about this recipe is that it’s unbelievably easy to make and you’ll have ton of leftovers, which is great if you’re using it to help meal prep for some lunches throughout the week or you can skip making dinner for another night or two.
I want to start sharing some Hawaii inspired recipes with you here on the blog because we eat a lot of them here at home. I’m going to share them on Mondays with the title: Aloha Mondays so they’re easier to pinpoint! Since we’ve moved to Hawaii, we’ve been introduced to so many foods that we’ve never tried before and I want to share them with you all as a fun way to add some variety to your weeknight dinners. It has been such a great experience to learn about and try foods from so many different cultures, since Hawaii is somewhat of a melting pot that way.
Kalua Pork and Cabbage is typically served at luaus and other large events. The name Kalua originates from the way the pork is traditionally cooked, which is in an imu – a type of underground oven. A fire was built in this emu and then rocks were placed in the pit to retain cooking heat after the fire burnt out. Once the rocks were hot enough, the hole to the pit is lined with leaves, typically banana leaves. Unfortunately, most of us, okay probably ALL of us, do not have access to a 6 foot pit in our backyard to smoke pork in, which is where the wonderful slow cooker comes into play. You simply prepare the pork in the morning and leave it set on low and several hours later you add your cabbage, shred your pork roast, and let cook for a while longer. Using a tablespoon of liquid smoke will help you get that really great smoky flavor.
I really hope you enjoy this recipe as much as my family does. Share on Facebook or Pinterest with someone who’s looking for an easy weeknight dinner!
- 1 4-5 pound bone-in or boneless (your preference) pork shoulder roast
- 1 cup chicken stock
- 3 tbsp coconut aminos (soy sauce replacement)
- 1 tbsp liquid smoke
- ½ tbsp Hawaiian sea salt
- ½ tbsp black pepper
- 1 tsp grated ginger root (or use ground)
- 1 head green cabbage
- Cut off as much visible fat from the pork roast as you can before placing it in the slow cooker.
- Pour chicken stock in the slow cooker over the pork roast.
- Rub the pork roast with salt and pepper.
- Mix the coconut aminos, liquid smoke and grated ginger in a bowl and pour on top of pork roast.
- Set slow cooker to low and let pork roast cook for 8-10 hours.
- Once pork shreds easily with a fork, pull the pork out onto a plate and let it cool for a few minutes.
- While waiting for the pork to cool, cut the head of cabbage into slices and place in slow cooker.
- Shred the pork and remove the bone (if you used bone-in) and return to slow cooker and mix in with the cabbage.
- Let cook for another half hour to an hour until the cabbage cooks down a bit and serve.