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Slow Cooker Hawaiian Kalua Pork with Cabbage plated in a large rimmed white dish with jasmine rice and fresh pineapple salsa. A bowl of salsa and Hawaiian rolls are scattered at the edges of the frame.

Slow Cooker Hawaiian Kalua Pork with Cabbage

Layla @ Poppy Trail Table
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 is a super easy at home meal with only 5 ingredients!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Dinner, Main Course
Cuisine American, Hawaiian
Servings 16
Calories 170 kcal

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.

Notes

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.

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.

Nutrition

Serving: 4ozCalories: 170kcalCarbohydrates: 4gProtein: 22gFat: 6gSaturated Fat: 2gCholesterol: 65mgSodium: 761mgPotassium: 112mgFiber: 1gSugar: 2g
Nutrition Facts
Slow Cooker Hawaiian Kalua Pork with Cabbage
Serving Size
 
4 oz
Amount per Serving
Calories
170
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
65
mg
22
%
Sodium
 
761
mg
33
%
Potassium
 
112
mg
3
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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