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