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.