Kalua Pork W/ Cabbage (regular) Recipe

Prep pork

Pat the pork shoulder dry with paper towels. If there is a thick fat cap, trim to leave about 1/4 inch. Rub 2 tablespoons of Hawaiian sea salt evenly over the entire pork, pressing it into the meat.

Add liquid smoke

Brush or pour 2 teaspoons of liquid smoke over the pork, spreading it evenly. This will mimic the traditional imu smoke flavor.

Slow-cook (oven or slow cooker)

Oven method: Preheat oven to 300°F (150°C). Place pork fat-side up in a roasting pan. Add 1 1/4 cups (300 ml) water to the bottom of the pan to keep a moist environment. Cover tightly with foil and roast for 4 to 5 hours, until the pork reaches very tender, shreddable condition (internal temperature around 195–205°F/90–96°C). Slow cooker method: Place pork in slow cooker, add 300 ml water, cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until shreddable.

Shred and finish

Remove pork and reserve cooking liquid. Using two forks, shred the meat into bite-sized pieces, discarding excess fat and any bones. If the meat seems dry, stir in 1/4–1/2 cup (60–120 ml) of reserved cooking liquid and adjust salt to taste (add up to 1 teaspoon more salt if needed). Keep warm until serving.

Prepare cabbage

Quarter the cabbage, remove the core, and thinly slice the leaves into 1/2-inch strips. Rinse and drain well.

Sauté and steam

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the sliced cabbage and sauté for 2–3 minutes until it begins to wilt. Add 120 ml (1/2 cup) water, cover, and steam for 4–6 minutes until tender-crisp. Season with 1 teaspoon salt and 1 teaspoon black pepper, toss to combine. If you prefer softer cabbage, cook an additional 2–3 minutes.

Finish

Taste and adjust seasoning if needed. Keep warm and serve alongside the shredded Kalua pork.

Cook rice

Rinse 2 cups short-grain white rice under cold water until water runs clear. Combine rinsed rice with 480 ml water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and keep warm. This yields approximately four scoops of rice (two scoops per serving as described).

Cook macaroni

Bring a medium pot of salted water to a boil. Add 1 cup dried elbow macaroni and cook until tender (about 7–9 minutes). Drain and rinse under cold water to stop cooking and cool the pasta.

Assemble macaroni salad

In a mixing bowl combine 1 cup mayonnaise, cooked and cooled macaroni, 1/2 cup finely diced carrot, 1/4 cup finely diced celery, 1 tablespoon white vinegar, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until evenly coated. Taste and adjust seasoning (add more mayo if you prefer creamier salad). Refrigerate for at least 30 minutes to let flavors meld.

Portion and serve

For each regular plate: place two scoops of rice (about 1 cup cooked per scoop depending on scoop size), one scoop of macaroni salad (about 1/2 to 3/4 cup), a generous portion (about 8 oz/225 g) of shredded Kalua pork, and a side of sautéed cabbage. Garnish with optional chopped green onions or a wedge of lemon if desired.