Name: Matiki Island BBQ | Hawaiians KALUA PIG & CABBAGE Recipe
Cook time: 4 h
Total time: 4 h
Yield: 6 servings
Cuisine: Hawaiian
Ingredients: 3 lbs pork shoulder (bone-in or boneless); 2 tbs Hawaiian sea salt or kosher salt; 2 tsp liquid smoke (hickory or mesquite); 1 cup water; 1 to taste roasting bag or aluminum foil; 1 small green cabbage, cored and thinly sliced; 2 tbs butter or vegetable oil; 1 tsp Hawaiian sea salt or kosher salt; 1 tsp black pepper; 2 tbs water (for steaming if needed); 2 cups short-grain white rice (sushi/Calrose) - for 2 scoops per serving; 2 cups brown rice (optional substitution); 2.5 cups water (for rice); 1 tsp salt (for rice); 1 cup macaroni (elbow); 0.5 cup mayonnaise (for macaroni salad); 2 tbs milk or half-and-half; 1 tsp apple cider vinegar; 1 tsp granulated sugar; 0.5 tsp salt (macaroni salad); 0.25 tsp black pepper (macaroni salad); 4 cups mixed greens (for tossed salad alternative); 4 tbs vinaigrette or dressing of choice; 2 stalks scallions, thinly sliced; 1 tsp sesame seeds (optional); 1 to taste shoyu (soy sauce) or extra salt, to taste

Method

Kalua Pig

Preheat and prepare

Preheat oven to 325°F (160°C). Pat the pork shoulder dry with paper towels.

Rub the pork all over with the 2 tbs Hawaiian sea salt. Smear the liquid smoke evenly over the exterior so it is well coated but not drenched.

Place the pork in a roasting pan or on a rimmed baking sheet. Add 1 cup of water to the pan to create steam. Cover tightly with a roasting bag or double layers of aluminum foil, sealing edges to keep steam in.

Roast in the preheated oven for 3 to 3 1/2 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat pulls apart easily with forks.

Remove from oven and let the pork rest, covered, for 20 minutes. Transfer to a large cutting board and shred the pork with two forks, discarding excess fat and any bones. Spoon a few tablespoons of the pan juices back over the shredded pork to keep it moist. Taste and adjust salt if necessary.

Cabbage

While the pork is roasting (about 20–30 minutes before the pork is done), heat a large skillet or wok over medium-high heat and add 2 tbs butter or oil.

Add the thinly sliced cabbage and stir-fry for 3–5 minutes until it begins to soften and edges start to brown slightly.

Season with 1 tsp salt and 1 tsp black pepper. If the cabbage needs more moisture to finish cooking, add 2 tbs water, cover briefly (30–60 seconds) to steam, then uncover and toss until tender-crisp, 1–2 more minutes.

Taste and adjust seasoning. Keep warm until serving.

Rice & Salad Choices

Cook rice (white or brown)

Rinse rice under cold water until the water runs clear. Combine rice, water (2.5 cups), and 1 tsp salt in a pot and bring to a boil. Reduce heat to low, cover, and simmer: white rice 18 minutes; brown rice 35–40 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork. Portion 2 scoops of rice per serving.

Make macaroni salad (if chosen)

Bring a pot of salted water to a boil and cook 1 cup elbow macaroni until al dente per package directions (about 7–9 minutes). Drain and rinse under cold water to stop cooking. In a bowl, combine 1/2 cup mayonnaise, 2 tbs milk, 1 tsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Add the cooled macaroni and mix until evenly coated. Chill until ready to serve.

Tossed green salad (alternative)

Place 4 cups mixed greens in a bowl and toss with 4 tbs vinaigrette or dressing of choice just before serving.

Garnish & Serve

Assemble plate: place two scoops of cooked rice on each plate. Add a generous portion of shredded Kalua pig alongside the rice. Add a serving of cabbage next to the pork.

Serve with either a scoop of macaroni salad or a tossed green salad on the side (or brown rice substitution if requested). Sprinkle sliced scallions and sesame seeds over the pork. Offer shoyu/soy sauce or extra salt at the table.

Leftovers: Store shredded pork and cabbage separately in airtight containers in the refrigerator for up to 4 days. Reheat pork gently with a splash of water in a covered pan or microwave to keep moist.

Kalua Pig & Cabbage Recipe