Kalua Pork and Cabbage
Kalua pork is pork that has been cooked in an imu (like an in ground oven). In Hawaii, a whole pig is cleaned and prepared and left in the imu to cook for a long time. When finished, it feeds an entire party (usually called a luau). But even then, there are leftovers.
In Hawaii, you can usually make a run down to the nearest grocery store and you will find kalua pork either in the freezer or the meat sections. Here in the states, it’s not that easy. So, I’ve included an easy recipe for kalua pork that does not involve shoveling out a large hole in your backyard and an entire pig, but yet yields the same “ono” (delicious) results. The recipe makes a lot, so feel free to freeze the leftovers for whatever suits you. Some people use it with barbecue sauce to make pulled pork sandwiches. In Hawaii, we make Kalua pork and cabbage. Eating the kalua pork with hot rice is also an island favorite.
Kalua Pig
Ingredients:
1 pork picnic (cut so that it fits in your crock pot)
Hawaiian salt (kosher salt is fine if you don’t have Hawaiian salt)
Liquid smoke
1. Rinse the pork; pat dry.
2. Salt the outside of the pork on all sides.
3. Brush the liquid smoke on all sides of the pork.
4. Cook covered in the crock pot until the meat is so tender it can be shredded. Remove and discard all visible fat. Using 2 forks, gently shred the pork.
5. If storing in the freezer, store promptly.
Kalua Pig and Cabbage
Ingredients:
2 cups kalua pig (approximately; more to suit your,taste)
½ small green cabbage, sliced (hard center removed)
Shoyu (aka soy sauce) to taste
Salt and pepper
1. Heat kalua pork in a large skillet.
2. Add shredded cabbage. Cook together until the cabbage is tender but not overcooked.
3. Add shoyu, salt and pepper to taste.
"Hawaiian-ized" 