Slow Cooker Hawaiian Kalua Pork with Cabbage captures the flavors of Hawaii in a convenient and family-friendly dish. Kalua pork is a traditional Hawaiian dish, celebrated for its smoky, tender, and juicy flavor. This home kitchen-friendly version delivers smoky, savory goodness with minimal effort and aloha in every bite!
Authentic Kalua pork is made in an imu—an underground oven—where a whole pig is covered in banana leaves and slow-cooked for hours over hot lava rocks, absorbing the earthy aroma of banana leaves and koa wood. The dish and the ceremony around the traditional cooking methods are the centerpieces of Hawaiian luaus. That's where my husband and I both had Kalua pork for the first time and fell in love with this succulent slow-cooked meat! While I would love to put an underground pit in my backyard and roast a whole pig, digging a hole that big sounds like a lot of work and I have to assume there could be a city ordinance or two I would be violating. The good news is that you can recreate the luscious, tender smoky delicacy using a crock pot, still delivering the essence of Hawaiian flavors to your kitchen. No giant hole to dig! No flight to Hawaii necessary. I started adding cabbage to this meal to sneak a vegetable in and the sweet earthiness of cabbage perfect with pork. Top it with my delicious easy fresh pineapple salsa! The punch of acidity and fresh tropical flavor is a great compliment to the unctuous meat.
If you need another slow cooker recipe try my slow cooker Chicago Italian beef or vegetable beef soup.
Jump to:
- 5 Simple Ingredients
- Authentic Touch - Banana Leaves
- Slow Cooker Hawaiian Kalua Pork with Cabbage Instructions
- Dutch Oven Method
- What to Serve with Kalua Pork and Cabbage
- How to Store and Freeze Slow Cooker Hawaiian Kalua Pork with Cabbage
- Top Tip: Make A Whole New Meal From Leftovers
- FAQ
- Related
- Recipe
- Reviews
Why You’ll Love This Slow Cooker Kalua Pork Recipe
- Effortless preparation: Just set it and forget it!
- Authentic flavors: Smoky and savory flavor with minimal ingredients.
- Family-friendly: Perfect for weeknight dinners or entertaining large crowds.
5 Simple Ingredients
- Pork butt roast (Boston butt) or pork shoulder - Both cuts work well, but pork butt is typically preferred for Kalua pork because its higher fat content makes it more forgiving and flavorful for slow cooking. However, if you’re using pork shoulder, the long cooking time in a slow cooker will still yield tender and delicious results!
- Liquid smoke (mesquite flavor) or Hawaiian Smoked Kiawe Salt - You have two options here but do not skip the smoke! The smokey flavor is key to Kalua pork. Liquid Smoke is easy to find and a great choice. You can also use a heavily smoked salt like this Hawaiian smoked salt from The Spice House.
- Sea salt or Alaea Red Hawaiian salt - Alaea Red Hawaiian salt is traditionally used in Hawaiian cooking. It gets its red color from mineral-rich volcanic clay. It is known to be rich in iron, calcium, and magnesium. Alaea salt is easy to find online through Amazon or numerous other retailers. I use this one from The Spice House.
- Cooking liquid - chicken stock works best but water is also fine.
- Green cabbage - a medium head of green cabbage, chopped into 1-inch pieces.
See the recipe card below for quantities.
Authentic Touch - Banana Leaves
If you’re looking to add an extra layer of authenticity to your Kalua pork, consider using banana leaves to wrap the pork before placing it in the slow cooker. Banana leaves are traditionally used in Hawaiian imu cooking to infuse the meat with a subtle, earthy aroma and to retain moisture during the long cooking process. You can often find frozen banana leaves at Asian or Latin grocery stores. Simply thaw the leaves, rinse them thoroughly, and wrap the pork tightly before placing it in the slow cooker. The leaves will help lock in the nice smoky flavor and keep the pork extra juicy, giving you a taste that’s even closer to traditional Hawaiian Kalua pork. After cooking, remove and discard the leaves before shredding the meat.
Slow Cooker Hawaiian Kalua Pork with Cabbage Instructions
- Step 1: Prepare and Sear the Pork: Pat the pork butt dry with paper towels. Score the fat cap of the meat in a cross-hatch pattern to help it render while cooking. Rub Hawaiian sea salt evenly over the entire surface of the meat. If you are using smoked salt, apply both salts. Skip the Liquid Smoke in the next step if using smoked salt.
- Step 2: Sear and add liquid: Sear all sides of the pork butt until browned on the saute setting of the slow cooker or in a skillet on the stovetop. Place the pork in your slow cooker and drizzle with liquid smoke, ensuring the meat is evenly coated. Add chicken stock or water.
- Step 3: Cook Low and Slow: Cover and cook on low for 8 - 10 hours or until the pork is fall-apart tender and shreds easily.
- Step 4: Shred the Pork & Cook Cabbage: Chop the head of cabbage into approximately 1-inch pieces. Shred the pork using a couple of forks, and discard any excess fat, as desired. Add the chopped cabbage to the pork and cooking liquid in the slow cooker. Stir and let it cook on high for 15–20 minutes until softened. Check for seasoning, and adjust to taste.
- Step 5: Serve and Enjoy: Serve hot with steamed rice and pineapple salsa, garnish with sliced green onion.
Hint: Don't rush the cooking. Low and slow is essential for this recipe.
Dutch Oven Method
To make Kalua pork and cabbage in a Dutch oven, rub the pork shoulder with sea salt. Sear all sides of the pork butt in the Dutch oven, for 3 to 4 minutes per side. Add liquid smoke with 1 cup of liquid (water or chicken stock). Cover tightly and bake at 300°F for 4–5 hours until fork-tender. Shred the pork, then add the chopped cabbage to the pork and juices. Cook for 20–25 minutes until cabbage is tender.
What to Serve with Kalua Pork and Cabbage
Kalua pork and cabbage is a versatile dish that pairs beautifully with a variety of sides to create a complete Hawaiian-inspired meal. Here are some delicious ideas:
- Steamed White Rice A classic pairing, steamed white rice is the perfect neutral base to soak up the savory juices of the pork. Sticky rice or jasmine rice also works well for a more fragrant touch.
- Hawaiian Macaroni Salad Creamy and slightly tangy, Hawaiian mac salad adds a refreshing contrast to the smoky pork. This traditional side dish is a must-have at Luaus and balances the richness of the main course.
- Sweet Hawaiian Rolls Soft, slightly sweet Hawaiian rolls are perfect for soaking up the flavorful juices or making sliders with shredded pork.
- Pineapple Coleslaw Add a tropical twist with a crunchy pineapple coleslaw. The sweetness of the pineapple and the tanginess of the dressing balance the smoky, savory pork.
- Roasted Sweet Potatoes For a heartier side, roasted sweet potatoes or Okinawan purple sweet potatoes bring a touch of natural sweetness to your plate.
- Pickled Vegetables Tangy pickled vegetables like kimchi, pickled onions, or cucumber pickles provide a zesty counterpoint to the rich pork and cabbage.
How to Store and Freeze Slow Cooker Hawaiian Kalua Pork with Cabbage
Storing Leftovers
Allow the Kalua pork and cabbage to cool to room temperature before storing. Transfer the pork and cabbage (with some of the cooking juices to keep it moist) into airtight containers. Store in the refrigerator for up to 4 days.
Reheating Tips
- Stovetop: Heat the pork and cabbage in a skillet over medium heat, adding a splash of the reserved cooking liquid or water to prevent it from drying out.
- Microwave: Place portions in a microwave-safe dish, cover with a microwave-safe lid or damp paper towel, and heat in 1-minute increments, stirring in between.
Freezing Instructions
Ensure the Kalua pork and cabbage are completely cooled to preserve the texture and flavor. Divide into meal-sized portions for easier thawing and reheating. Place the portions in heavy-duty freezer bags or airtight containers. If using bags, squeeze out as much air as possible to prevent freezer burn. Store in the freezer for up to 3 months.
Thawing and Reheating Frozen Kalua Pork
- Thaw in the Refrigerator: For best results, transfer the frozen pork and cabbage to the refrigerator and let it thaw overnight.
- Reheat Gently: Warm up the pork and cabbage in a covered skillet over medium heat with a splash of water or reserved juices to restore moisture. Alternatively, microwave in a covered dish until heated through.
- Freeze Without Cabbage: If possible, freeze the Kalua pork separately from the cabbage, as the cabbage can become mushy when frozen and thawed. Cook fresh cabbage when reheating for the best texture.
Top Tip: Make A Whole New Meal From Leftovers
Leftover Kalua pork is incredibly versatile! Use it to make tacos by piling it onto warm tortillas with cabbage slaw, pineapple salsa, and a drizzle of lime crema. For sandwiches, layer the pork on Hawaiian rolls or buns with a smear of barbecue sauce and a scoop of coleslaw for a flavorful twist. Both options are perfect for transforming leftovers into exciting new meals!
FAQ
While you can use pork loin, it’s leaner and won’t be as tender or flavorful as pork shoulder or pork butt.
Yes! Cook the pork on high pressure for 90 minutes with natural release. Use the sauté function to cook the cabbage afterward.
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Related
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Recipe
Slow Cooker Hawaiian Kalua Pork with Cabbage
Equipment
- Slow Cooker or Dutch Oven
Ingredients
- 4 to 5 pound pork butt roast or pork shoulder
- 1 tablespoon Alaea red Hawaiian salt or sea salt
- 1 ½ tablespoons Hawaiian smoked Kiawe salt or Liquid Smoke *if using liquid smoke, add ½ tablespoon additional sea salt
- 1 cup chicken stock or water
- 1 medium head green cabbage, chopped into 1-inch pieces
Instructions
- Prepare and Sear the Pork: Pat the pork butt dry with paper towels. Score the fat cap of the meat in a cross-hatch pattern to help it render while cooking. Rub Hawaiian sea salt evenly over the entire surface of the meat. If you are using smoked salt, apply both salts. Skip the Liquid Smoke in the next step if using smoked salt.
- Step 2: Sear and add liquid: Sear all sides of the pork butt until browned on the saute setting of the slow cooker or in a skillet on the stovetop. Place the pork in your slow cooker and drizzle with liquid smoke, ensuring the meat is evenly coated. Add chicken stock or water.
- Step 3: Cook Low and Slow: Cover and cook on low for 8 - 10 hours or until the pork is fall-apart tender and shreds easily.
- Step 4: Step 4: Shred the Pork & Cook Cabbage: Chop the head of cabbage into approximately 1-inch pieces. Shred the pork using a couple of forks, and discard any excess fat, as desired. Add the chopped cabbage to the pork and cooking liquid in the slow cooker. Stir and let it cook on high for 15–20 minutes until softened. Check for seasoning, and adjust to taste.
- Step 5: Serve and Enjoy: Serve and Enjoy: Serve hot with steamed rice and pineapple salsa, garnish with sliced green onion.
Anonymous says
Very good
Anonymous says
Amazing with only 5 ingredients