Kalua Pork

Name: Kalua Pork
Prep time: 15 min
Cook time: 8 h 40 min
Total time: 8 h 55 min
Cuisine: American
Ingredients: 1¾ lb Pork Shoulder; 2 tsp Salt; 2 tsp Liquid Smoke; 1 lb Cabbage; 10½ oz White Rice

By Eatpace

Slow-cooked pork shoulder is shredded and tossed with tender cabbage, then served over rice. The slow cooker does most of the work while you go about your day.

Total: 535 min; 15 prep · 520 cook
Serves: 4; Scale it below
Calories: 777; kcal per serving
Protein: 41g; per serving

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Shredded smoky pork and tender cabbage served over white rice.

535 min

Ingredients

5 ingredients

4 servings

1¾ lb Pork Shoulder, trimmed of excess surface fat (Boneless)
2 tsp Salt
2 tsp Liquid Smoke
1 lb Cabbage, cut into bite-size pieces
10½ oz White Rice, rinsed (Long-grain)

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Nutrition per serving

Estimated

777 kcal

Protein: 41 g
Carbs: 67 g
Fat: 37 g
Fiber: 4 g

By EatpaceHow we write and check our recipes

Method

7 steps 15 min prep · 520 min cook

Prep

Step 1. Rub the Pork Shoulder all over with the Salt and Liquid Smoke. Place it in a slow cooker and pour in some of the Water around the pork.
Step 2. Cover and cook on low until the pork pulls apart easily with a fork, about 8 hours.
Step 3. Transfer the pork to a board and shred with forks, discarding any large pieces of fat. Skim excess fat from the cooking juices, then return the pork to the slow cooker.

Cook

Step 4. Stir the Cabbage into the pork and juices. Cover and cook on high until the cabbage is tender, about 30 minutes.
Step 5. Meanwhile, bring the White Rice and the rest of the Water to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes; remove from the heat.

Finish & serve

Step 6. Let the rice stand covered until the grains are tender, about 10 minutes, then fluff with a fork.
Step 7. Serve the pork and cabbage over the rice, spooning some cooking juices over each portion.

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Tips

Good to know

If the pork resists shredding, cover it and continue cooking until a fork pulls it apart easily.

Leftovers

Refrigerate the pork and cabbage within 2 hours and cool the rice promptly in a shallow container; use within 3 to 4 days.

Swap it

Use green cabbage or napa cabbage; napa may soften a little sooner.

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