Let me tell ya, makin’ a good ol’ slow cooker Kalua pork and cabbage is real easy, no fuss, no fancy business. This here is a kinda meal that fills the belly and keeps ya happy, with that soft, tender pork meltin’ right in your mouth. It ain’t hard at all, you just gotta know a few tips, throw it in the pot, and let it sit. Trust me, once you try this, ya won’t forget it!
Ingredients You’ll Need
- Pork shoulder or pork butt: About 4-5 pounds of it, good and thawed, so it cooks up nice and safe.
- Hawaiian sea salt: Adds that little salty kick that goes straight to the heart of the flavor.
- Liquid smoke: Gives that backyard, smokey taste without needin’ to dig a hole or find banana leaves.
- Cabbage: Just one big ol’ head of cabbage, chopped up into chunks. Perfect for soakin’ up the flavors.
Now, here’s how ya do it: Start by rubbin’ that pork shoulder all over with the Hawaiian sea salt. Just a good bit on each side, not too much. Then, ya pour on the liquid smoke – be generous with it, ’cause that’s where the “kalua” smokey taste comes in.
Instructions: Slow Cooking the Pork
-
Put the pork in the slow cooker: Lay it in there nice and easy, fat side up. No need to add water or broth – that pork will release plenty of juice while it’s cookin’! Close the lid tight.
-
Cook on low: Set it for a good 8 to 10 hours on low. Low and slow is key here, just like they do in Hawaii with the whole underground pit, except here it’s in your kitchen. That pork’s gonna be tender, fall-apart good.
-
Shred the pork: After it’s done cookin’, take two forks and shred it right there in the slow cooker. It’ll come apart real easy. Stir it up with all that juicy goodness at the bottom.
-
Add the cabbage: Toss in your cabbage chunks right on top of the pork. Let it cook for another 30 minutes to an hour on low, until the cabbage gets soft but not mushy. It soaks up all that flavor – good eatin’, let me tell ya!
Serving It Up
Once that cabbage is cooked, it’s ready to go! Just scoop it out onto plates, make sure everyone gets a good mix of pork and cabbage. Serve it with rice if ya like, or just by itself. The flavors are smoky, salty, and downright delicious. And don’t worry if ya got leftovers – this here heats up real nice the next day too.
Tips for the Best Kalua Pork and Cabbage
- Use pork shoulder or pork butt: These cuts got the right amount of fat to make it tender. Don’t go with lean meat, or it’ll end up tough and dry.
- Thaw the pork first: Always make sure the pork is thawed good before cookin’. Frozen meat can make it cook unevenly and can cause food safety issues.
- Don’t skip the liquid smoke: This is what gives it that special Kalua taste. It’s like a touch of the Hawaiian islands right in your home.
Why You’ll Love This Dish
This slow cooker Kalua pork and cabbage recipe’s perfect if ya want somethin’ that doesn’t need a lotta fuss. It’s hearty, fills ya right up, and the slow cooker does all the work. Plus, it’s a fun way to try a taste of Hawaii without needin’ fancy stuff like taro leaves or a backyard smoker. The cabbage makes it even better, givin’ it a soft texture that’s just perfect with the pork.
So, give it a try, and let me know if ya liked it. Just remember – low and slow wins the race here, just like grandma always says!
Tags：[Kalua pork, slow cooker recipe, pork and cabbage, Hawaiian-style pork, easy slow cooker meals]
