My husband and I met in Hawaii, while we were both there for college, and one of my favorite things to make is Kalua pork and cabbage as it reminds me of our Hawaii days. This recipe is super easy and while it’s not traditionally how Kalua pork is made, it tastes pretty darn good! I love serving it with sticky rice and if I’m really in the mood, I’ll make Hawaiian mac salad to go with it.
– Pierce a 5-6 lb pork butt roast (bone in) with a fork throughout.
– Drizzle 1.5 tablespoons of liquid smoke on the meat.
– Rub 3/4 teaspoon salt into the meat and liquid smoke.
– Slow cook for 18 hours, give or take. I like to start it the night before I want to eat it for dinner. Turn the roast at the 10 hour mark. It will be fall apart and hard to flip but just do the best you can.
– Shred and remove any fat. Add sliced cabbage (roughly half a large head) and cook for an additional 2 hours.
– Serve over rice or cauliflower rice and drizzle with sriracha or garlic chili sauce if desired.
Yum!
