Imagine transforming a simple pork shoulder into a mouthwatering Hawaiian delicacy that melts in your mouth with minimal effort! This Sunday Slow Cooker Kalua Pork with Cabbage is not just a recipe; it's a culinary journey that transports you to the tropical shores of Hawaii without leaving your kitchen. With just a few ingredients and your trusty slow cooker, you'll create a meal so tender and flavorful, your family will think you've been secretly trained by a Hawaiian chef.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Hawaiian
Serves: 6 servings
Ingredients
- 4 lbs pork shoulder
- 1 tbsp sea salt
- 1 tbsp liquid smoke
- 1 small head of cabbage, chopped
Instructions
- Remove pork shoulder from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the pork shoulder completely dry using paper towels to ensure proper seasoning and browning.
- Sprinkle sea salt evenly over entire surface of the pork shoulder, massaging it gently into the meat.
- Drizzle liquid smoke over the salted pork, ensuring even coverage on all sides.
- Place the seasoned pork shoulder into the slow cooker, positioning it fat side up for optimal moisture retention.
- Cover slow cooker and set to low heat setting, cooking for 8 hours until meat is extremely tender and easily shreds.
- During the last hour of cooking, prepare the cabbage by chopping it into roughly 1-inch pieces.
- After 8 hours, carefully remove pork from slow cooker and transfer to a large cutting board.
- Using two forks, shred the pork meat, discarding any large pieces of fat.
- Add chopped cabbage to the slow cooker and allow it to cook in the pork's remaining juices for 15-20 minutes until slightly tender.
- Return shredded pork to slow cooker, mixing gently with cabbage to combine flavors.
- Serve hot, ensuring each portion has both tender pork and cabbage.
Tips
- Choose the right cut: Always use pork shoulder (or butt) for the most tender, juicy result.
- Pat the meat dry: This crucial step ensures better seasoning absorption and helps develop a delicious exterior.
- Room temperature matters: Let the pork sit out for 30 minutes before cooking to ensure even cooking.
- Fat side up: Positioning the pork fat side up helps keep the meat moist during the long, slow cooking process.
- Don't rush the cooking: The 8-hour low and slow method is key to achieving that authentic, fall-apart texture.
- Cabbage timing is everything: Adding cabbage in the last 15-20 minutes prevents it from becoming mushy.
- Save those juices: The liquid from cooking is packed with flavor – don't discard it!
- Make ahead friendly: This dish tastes even better the next day, so don't hesitate to prepare it in advance.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 4g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
