Kalua Pork W/ Cabbage Recipe

Name: L&L Hawaiian Barbecue Charleston, SCs Kalua Pork W/ Cabbage Recipe
Cook time: 5 h
Total time: 5 h
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 4 lbs pork shoulder (bone-in or boneless); 3 tbs Hawaiian sea salt or kosher salt; 2 tsp liquid smoke (hickory or mesquite); 1 cup chicken or pork broth; 1 cup water; 1.5 lbs green cabbage; 2 tbs unsalted butter or vegetable oil; 1 medium onion, thinly sliced; 3 cloves garlic, minced; 1 tbs soy sauce; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup water or chicken broth; 4 cups steamed white rice (short or medium grain), cooked; 2 cups Hawaiian-style macaroni salad, prepared; 2 tbsp green onions, thinly sliced (optional garnish)

Inspired by L&L Hawaiian Barbecue Charleston, SC

Time5h

Serves4

660-1220 cal. Kalua Pork with Cabbage + 2 scoops rice + 1 scoop macaroni salad.

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Ingredients

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Kalua Pork

4 lbs pork shoulder (bone-in or boneless)

3 tbs Hawaiian sea salt or kosher salt

2 tsp liquid smoke (hickory or mesquite)

1 cup chicken or pork broth

1 cup water

Cabbage

1 1/2 lbs Green cabbage

2 tbs unsalted butter or vegetable oil

1 medium onion, thinly sliced

3 cloves Garlic, minced

1 tbs Aged soy sauce

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 cup Water or chicken broth

To Serve

4 cups steamed white rice (short or medium grain), cooked

2 cups Hawaiian-style macaroni salad, prepared

2 tbsp green onions, thinly sliced (optional garnish)

Method

Kalua Pork

Prep the pork

Pat the pork shoulder dry with paper towels. Rub the entire surface with the Hawaiian sea salt (or kosher). Pour the liquid smoke over the pork and rub so it coats the exterior evenly.

Slow-cook (oven or slow cooker)

Oven method: Preheat oven to 300°F (150°C). Place the pork in a deep roasting pan or Dutch oven fat side up. Add 1 cup chicken/pork broth and 1 cup water to the pan (to keep moisture and catch drippings). Cover tightly with lid or heavy foil and roast 4 to 5 hours until meat shreds easily with a fork. Slow cooker method: Place pork in slow cooker, add broth and water, cover and cook on LOW 8 to 9 hours or HIGH 4 to 5 hours until very tender.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred pork, discarding excess fat and any large bone. Skim fat from cooking liquid if desired. Return shredded pork to the pan or slow cooker and stir to coat with juices. Keep warm while preparing cabbage. Taste and adjust seasoning with additional salt or a few drops of liquid smoke if needed.

Cabbage

Prep vegetables

Core the cabbage and slice into 1/4-inch ribbons. Thinly slice the onion and mince the garlic.

Sauté aromatics

In a large skillet or sauté pan over medium heat, melt the butter (or warm the oil). Add the sliced onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook cabbage

Add the sliced cabbage to the pan and toss to combine with onions and garlic. Add the soy sauce, 1/4 cup water or chicken broth, salt and pepper. Cover and cook 6–8 minutes, stirring once or twice, until cabbage is tender-crisp. For softer cabbage, cook an additional 2–4 minutes uncovered until desired tenderness. Taste and adjust seasoning.

To Serve

Portion 1 to 1.25 cups of cooked rice per serving (this recipe yields about 4 servings using the indicated 4 cups cooked rice). Spoon 4–6 ounces (about 1/2 to 3/4 cup) of shredded Kalua pork per plate alongside about 1 cup cabbage and 1/2 cup macaroni salad per serving. Garnish with sliced green onions if using. Serve hot.

Storage and reheating: Store pork and cabbage separately in airtight containers in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, or microwave in short intervals until warmed through.