SLOW COOKER KALUA PORK AND CABBAGE

SLOW COOKER KALUA PORK

#SIAintheKitchen

It’s no secret that I love Hawaiian food. I am a FAN. It’s hearty, it’s heavy, it’s got that Hawaiian soul. Total comfort food.

I still remember my very first trip to Hawaii back in 2005 with my family. Besides the pineapple soft serve at the Dole Plantation, I think my most memorable food has got to be kalua pork. Slow-cooked pork butt, cabbage, and the classic two scoops of white rice? Sign me up! Although I haven’t been back to Hawaii in 2 years, I still regularly make my own shortcut version of kalua pork right here in my home in Vancouver.

I’ve made this a number of times already and this recipe literally takes 5 minutes to prepare. Pork butt, liquid smoke, Hawaiian sea salt, and cabbage - that’s it! I have made this in the past with some sliced onions which I actually prefer but this is just as good!

If you can’t find Hawaiian sea salt, you may use kosher salt as well. Apply liberally! The entire piece or pieces of pork should be heavily coated in salt. Also, I may not have the exact measurements as I always eyeball it, but it is seriously hard to fuck up this dish (unless you over cook it….and yes, it is possible to overcook it).

So next time you’re feeling like you need a little Hawaii in your life, make this dish - and don’t forget the mac salad!

SLOW COOKER KALUA PORK AND CABBAGE - serves 6

• 1 onion, sliced

• 2 lbs boneless pork butt or bone-in pork shoulder

• 6 tbsp Hawaiian red alaea sea salt

• ~1/4 cup liquid smoke

• 1 small cabbage, shredded

1. Layer the onions on the bottom of the slow cooker. Liberally season the pork butt with the Hawaiian sea salt. Place on top of the onions and douse with liquid smoke.

2. Turn your slow cooker and set to low. Cook on low for 8-10 hours. Shred the pork in its juices and add the cabbage. Mix with the pork and the juices. Cook for 1 more hour and serve with white rice.