Kalua Pork W/cabbage Recipe

Prep the pork

Pat the pork shoulder dry with paper towels. Trim any excessively large bits of hard fat but leave ample fat for flavor and moisture. Make 4–6 shallow slits in the meat to help seasoning penetrate.

Season

Rub the entire surface of the pork with 1 tablespoon of the salt, then rub in the minced garlic and liquid smoke. Reserve the remaining salt to finish if needed.

Wrap for slow cooking

If using banana leaves, lay them overlapping and place the pork in the center; wrap tightly. If using foil, wrap pork tightly in heavy-duty foil in a few layers. Place the wrapped pork in a slow cooker pot or in a roasting pan if using the oven. Add 1 cup water to the bottom of the slow cooker or pan (not directly on wrapped pork) to create steam.

Cook

Slow-cooker method: Cook on LOW for 8–10 hours or HIGH for 4–5 hours, until pork shreds easily with a fork. Oven method: Preheat oven to 300°F (150°C). Place wrapped pork in a roasting pan with 1 cup water in the pan. Cover tightly with foil and roast 4–6 hours until fall-apart tender. Instant Pot/pressure-cooker method: Add 1 cup water, seal, and cook on high pressure for 90 minutes, then natural release 20 minutes.

Shred and reserve juices

Carefully unwrap the pork and transfer to a large bowl or cutting board. Reserve any accumulated juices (strain if necessary) — you will use some to cook the cabbage for flavor. Using two forks, shred the pork into bite-sized pieces and taste; sprinkle remaining salt if more seasoning is needed (start with additional 1/2–1 tbsp to taste).

Prep vegetables

While the pork finishes cooking or right after shredding, slice the cabbage thinly and slice the onion. If using limu (dried seaweed), soak briefly in warm water to soften and drain.

Sauté onion

In a large skillet or wide pot, heat 2 tablespoons vegetable oil or lard over medium heat until shimmering. Add the sliced onion and sauté 3–4 minutes until translucent and beginning to soften.

Cook cabbage

Add the sliced cabbage to the pan, season with 1 teaspoon salt and 1 teaspoon black pepper, and toss to combine. Pour in 1 cup of the reserved pork juices or water and cover the pan. Reduce heat to medium-low and steam/simmer the cabbage 8–12 minutes, stirring occasionally, until the cabbage is tender but still has some texture. If pan looks dry, add up to 1/4 cup more liquid.

Finish with pork

Uncover and stir in the shredded kalua pork and any rendered pork fat into the cabbage. Add 1 teaspoon soy sauce if using, and the softened limu if desired. Toss and cook together 2–4 minutes until everything is heated through and flavors meld. Taste and adjust seasoning with additional salt or pepper as needed.

Serve

Transfer to a serving platter. Garnish with sliced green onions. Serve hot alongside steamed rice or as a plate-lunch component. Leftovers keep well refrigerated up to 4 days.