Kalua Pork and Cabbage

Kalua Pork and Cabbage
Course: Main/Entree
Cuisine: Local (Hawai'i)
MyPlate: Meat/Protein, Vegetables
Diet: Gluten Free
Type: Recipes
Source: Garden to Grindz
Servings: 6

Ingredients

  • 3 cups Cabbage, or Bok choy, raw
  • 1 lb Pork butt, boneless, ¼" trim
  • 2 tbsp Hawaiian salt
  • dash Liquid smoke

Instructions

  • Preheat oven to 300° F.
  • Make shallow incisions into both sides of the pork butt, add salt and rub thoroughly into the skin of the pork. Optional: Sear pork butt on all sides first.
  • Place pork butt fat side up into baking dish and add liquid smoke.
  • Cover the dish with foil and bake for 3-5 hours.
  • Meanwhile, wash and thinly slice your cabbage or bok choy, set aside.
  • Remove pork butt from oven and shred. Incorporate the juices in the pan, it has flavor and will keep your kalua from drying out if reheating.
  • Add your cabbage/bok choy and mix until well incorporated. The heat from the pork will cook the greens until tender with a light crunch.
  • Serve ¾ C warm.

Notes

Pro Tip: Low and slow but well worth the wait, you can plan to make this recipe a day in advance! Just wait to add the greens til you reheat the pork.
Nutrition Facts
Kalua Pork and Cabbage
Serving Size
 
111 g
Amount per Serving
Calories
190
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
50
mg
17
%
Sodium
 
1780
mg
77
%
Potassium
 
390
mg
11
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Protein
 
14
g
28
%
Calcium
 
25
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.