Best Hawaiian Kalua Pig And Cabbage Recipes

HOMESTYLE KALUA PORK WITH CABBAGE IN A SLOW COOKER

Homestyle Kalua Pork with Cabbage in a Slow Cooker image

Inspired by the luaus in Hawaii, I set out to make an easy, tasty slow-cooker version of kalua pork. The meat is fall-off-the-bone yummy. This recipe is not overly smoky, but you may add more smoke if you like. Serve with rice, buns, or poi.

Provided by Mei

Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes

Time 10h40m

Yield 10

Number Of Ingredients 8

Ingredients

2 tablespoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground ginger
1 (5 pound) bone-in pork shoulder roast
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ large head cabbage, shredded

Steps:

Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 4.8 g, Cholesterol 129.8 mg, Fat 40.6 g, Fiber 1.7 g, Protein 30.2 g, SaturatedFat 14.1 g, Sodium 3899.2 mg, Sugar 2.7 g

HAWAIIAN KALUA PIG AND CABBAGE

HAWAIIAN KALUA PIG AND CABBAGE image

Categories Pork Quick & Easy Boil

Yield 2-3 people

Number Of Ingredients 13

Ingredients

4 tsp butter.
6 ears of sweet corn with the kernels scraped off for use or a can of sweet corn.
1 can chicken broth (or two cups of water and chicken bullion cubes, for midwestern purists, like myself). I made a Dutch oven of this stuff, and must have used at least a dozen cubes of chicken bullion.
1 12 ounce can of SPAM or sausage, cut into meaty, but bite sized cubes, or a pound or two of Hillshire farms lite smoked sausage, chopped into round chunks, or your own, homemade sausage, pinched and fried.
1 medium onion, chopped.
1 head of cabbage very roughly chopped.
Salt to taste (about a teaspoon).
Pepper to taste.
Garlic powder (about a teaspoon).
Onion powder (about a teaspoon).
Dried, sweet basil flakes (about a teaspoon or more).
1 cup of rice.
Two eggs, beaten.

Steps:

Cook cup of rice and kernels of corn in two cups of water until rice is substantially done. Add cabbage, onion, and sausage, and gently beat in both eggs. Bring mixture to a temperature high enough to kill bacteria and cook eggs, then dissolve chicken bullion cubes. Season to taste (butter, or olive oil, garlic powder, onion powder, salt, pepper, and basil are suggested). I recommend that you let this sit in the refrigerator overnight to improve the overall flavor before serving. (Some have suggested "Kim-Chee", which is spicy/hot, Korean, "pickled" cabbage as a side. Instead of that cost, you might try some cole slaw with a few shots of cajun hot sauce in it or some corn salad.)