photo | L & L Hawaiian BBQ
Since Matt grew up in Hawaii he is very familiar with a lot of Filipino and rice based dishes. A few years ago when we lived in LA and Seattle it was a lot easier to satisfy our craving for kalua pork with cabbage. There is a larger population of Hawaiians who have migrated over to the west coast, so places like L & L Hawaiian BBQ were easier to get to since they opened a lot of locations on the mainland. However, when we moved to Chicago we found it difficult to find a good Hawaiian restaurant. This is where we had to get crafty and McGyver our own recipe for kalua pork with cabbage - which we've perfected.
Unless you have a pit to roast the pig, you'll need a slow cooker...along with the following ingredients:
- 3 - 4 lbs of pork shoulder (you can do bone in or boneless)
- Sea salt
- 1 tbsp Liquid smoke
- 1 head of cabbage (shredded)
- 1/2 yellow onion (chopped)
- 1 tsp of crushed garlic
- 2 links of fully cooked Portuguese, Chinese or chorizo sausage (chopped)
- Trim fat off of the pork shoulder.
- Rub sea salt evenly on meat and place in slow cooker.
- Add liquid smoke into slow cooker and cover. Cook on high for 6 - 7 hours. (You can also prepare this the night before you want to eat it and cook on low overnight)
- Once meat is cooked it will be tender enough to shred with a fork. Shred until meat is broken down.
- Take a tbsp of oil from the slow cooker and heat in a large pan on medium heat.
- Add chopped sausage and heat for 2 - 3 minutes.
- Add chopped onions and garlic. Saute until onions become translucent.
- Add shredded cabbage and mix until combined with the sausage and onion combo.
- Season with salt.
- Cook until cabbage is tender.