Quick Recipe Version (TL;DR)
Quick Ingredients
- 4–5 lb pork shoulder (Boston butt), preferably bone-in
- 1 1/2 tbsp coarse Hawaiian alaea sea salt
- 1 tbsp liquid smoke (hickory, mesquite, or kiawe)
- 1/2 cup water or low-sodium chicken broth
- 1 lb green cabbage (about 1/2 medium head), thinly sliced
- 6 cups cooked white rice (from about 2 cups uncooked)
- Optional garnish: 2 scallions, thinly sliced
Do This
- 1. Pat pork dry; rub all over with Hawaiian salt and drizzle with liquid smoke. Pierce roast a few times so flavors penetrate.
- 2. Place pork in slow cooker, fat side up. Add 1/2 cup water/broth around (not on) the meat.
- 3. Cook on Low 9–10 hours (or High 5–6) until fall-apart tender; internal temp 195–205°F.
- 4. Transfer pork to a board; rest 15–20 minutes. Skim fat from cooking juices.
- 5. Shred pork; return to cooker with defatted juices. Add sliced cabbage; cover until wilted, 10–15 minutes (High).
- 6. Spoon pork and cabbage over hot rice; taste and add a pinch more Hawaiian salt if needed. Garnish with scallions.
Why You’ll Love This Recipe
- Classic island flavor with just a handful of ingredients.
- Hands-off slow-cooker method that delivers ultra-tender, juicy pork.
- Feeds a crowd and makes fantastic leftovers.
- Balanced plate: smoky pork, sweet-savory wilted cabbage, and fluffy rice.
Grocery List
- Produce: 1 medium green cabbage, 2 scallions (optional), banana leaf (optional, for aroma/lining)
- Dairy: None
- Pantry: 4–5 lb pork shoulder (Boston butt), coarse Hawaiian alaea sea salt, liquid smoke, white rice, low-sodium chicken broth (or water)
Full Ingredients
For the Kalua Pork
- 4–5 lb pork shoulder (Boston butt), preferably bone-in, excess hard fat trimmed
- 1 1/2 tablespoons coarse Hawaiian alaea sea salt
- 1 tablespoon liquid smoke (hickory, mesquite, or kiawe)
- 1/2 cup water or low-sodium chicken broth
- Optional: 1 large banana leaf for lining the slow cooker (adds aroma)
For the Cabbage Fold-In
- 1 pound green cabbage (about 1/2 medium head), cored and thinly sliced
For Serving
- 6 cups cooked white rice (from about 2 cups uncooked medium- or short-grain rice)
Optional Garnishes
- 2 scallions, thinly sliced
- Pinch of additional Hawaiian alaea sea salt, to finish
Step-by-Step Instructions
Step 1: Season the pork
Pat the pork shoulder dry with paper towels. Use a paring knife to pierce the roast 8–10 times so the seasoning penetrates. Rub the Hawaiian alaea sea salt all over the pork, including into the slits. Drizzle and massage the liquid smoke over the entire surface. Let sit at room temperature while you set up the slow cooker (about 10 minutes).
Step 2: Load the slow cooker
Place an optional banana leaf in the slow cooker to lightly line the base. Set the pork shoulder in, fat cap facing up. Pour the water or broth around the pork (avoid rinsing off the seasoning). Cover with the lid.
Step 3: Cook low and slow
Cook on Low for 9–10 hours (best texture) or on High for 5–6 hours, until the pork is fall-apart tender and an instant-read thermometer inserted into the thickest part reads 195–205°F. Avoid lifting the lid until the last hour to retain heat and moisture.
Step 4: Rest, shred, and defat the juices
Transfer the pork to a cutting board, tent loosely with foil, and rest 15–20 minutes. Meanwhile, skim excess fat from the cooking liquid in the slow cooker or pour the liquid into a fat separator and return the defatted juices to the cooker. Shred the pork with two forks, discarding any large pieces of gristle. Return the shredded pork to the slow cooker and toss with the juices.
Step 5: Wilt the cabbage
Add the sliced cabbage on top of the shredded pork. Cover and cook on High until the cabbage is just wilted yet still bright, 10–15 minutes. Stir to fold the cabbage through the pork so it soaks up the savory juices. Taste and add a pinch more Hawaiian salt only if needed.
Step 6: Serve over rice
Spoon the smoky Kalua pork and wilted cabbage over hot cooked white rice. Garnish with sliced scallions and a tiny finishing pinch of alaea sea salt for color and crunch. Serve immediately.
Pro Tips
- Salt guide: For coarse Hawaiian salt, aim for about 1 teaspoon per pound of pork; adjust at the end if needed.
- Bone-in pork shoulder delivers deeper flavor and stays juicier, but boneless works well too.
- Do not overdo the liquid smoke. Start with 1 tablespoon; if you want more smokiness at the end, add only 1/4–1/2 teaspoon at a time.
- Defatting the cooking liquid keeps the pork succulent but not greasy. A fat separator makes this quick.
- For lightly crisp edges, broil the shredded pork on a sheet pan for 3–5 minutes, then fold back into the juices.
Variations
- Instant Pot: Season as directed. Add 1 cup water/broth. Pressure cook on High for 90 minutes for a 4–5 lb roast, natural release 20 minutes. Shred, defat juices, and wilt cabbage on Sauté.
- Oven With Banana Leaf: Wrap seasoned pork in banana leaves, then tightly in foil. Roast at 300°F for 4 1/2–5 1/2 hours until 195–205°F. Shred, moisten with juices, and wilt cabbage in the hot pan juices.
- Maui Onion Twist: Layer thick slices of sweet onion under the pork before cooking for a subtly sweet, aromatic base.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container up to 4 days or freeze up to 3 months. Store rice separately for best texture. Reheat pork gently on the stovetop with a splash of reserved juices or water until hot and steamy; add cabbage at the end so it stays tender-crisp. You can also season and refrigerate the pork overnight before cooking for deeper flavor.
Nutrition (per serving)
Approx. 520 calories; 28 g fat (9 g saturated); 28 g carbohydrate; 2 g fiber; 34 g protein; 980 mg sodium. Values will vary based on cut of pork, salt level, and rice portion.
