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Kalua Pork with Cabbage Recipe

This Kalua Pork with Cabbage Recipe combines tender slow-cooked pork shoulder, smoky Hawaiian-inspired flavors, and soft cabbage cooked in savory pork juices. It's an easy comfort food classic that's perfect for family dinners, meal prep, and Hawaiian-style gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings: 8
Course: Main Course
Cuisine: Hawaiian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Kalua Pork
  • 5 pounds pork shoulder Boston butt
  • 2 tablespoons Hawaiian sea salt
  • 2 tablespoons liquid smoke
  • 1 cup water
For the Cabbage
  • 1 large large green cabbage chopped
  • 1 to 2 cups reserved pork cooking juices

Equipment

  • 1 Slow Cooker or Dutch Oven For slow-cooking the pork
  • 1 Cutting board For trimming and shredding pork
  • 1 Forks For shredding the meat
  • 1 Chef's Knife For slicing the cabbage
  • 1 Large mixing bowl For preparing ingredients
  • 1 Measuring spoons For accurate seasoning

Method
 

  1. Pat the pork shoulder dry with paper towels. Rub evenly with Hawaiian sea salt and drizzle the liquid smoke over the entire surface of the pork.
  2. Place the pork into a slow cooker or Dutch oven. Pour the water around the pork and cover tightly.
  3. Cook on LOW for 10–12 hours in a slow cooker or at 300°F for 5–6 hours in the oven until the pork is fork-tender.
  4. Remove the pork from the cooking vessel and shred it using two forks. Reserve the cooking juices.
  5. Add the chopped cabbage to the slow cooker or pot with some of the reserved cooking juices.
  6. Cover and cook for 20–30 minutes until the cabbage becomes tender but still holds its shape.
  7. Return the shredded pork to the pot and toss gently with the cooked cabbage.
  8. Cook for an additional 5–10 minutes so the flavors combine, then serve warm.

Notes

  • Pork shoulder is the best cut for authentic kalua pork.
  • Do not skip the liquid smoke, as it creates the signature Hawaiian flavor.
  • Save the cooking juices to keep the pork moist and flavorful.
  • Add the cabbage near the end of cooking to prevent it from becoming mushy.
  • Leftovers taste even better the next day.