Recipe by Mei
"Inspired by the luaus in Hawaii, I set out to make an easy, tasty slow-cooker version of kalua pork. The meat is fall-off-the-bone yummy. This recipe is not overly smoky, but you may add more smoke if you like. Serve with rice, buns, or poi."
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ground black pepper
1 (5 pound)
bone-in pork shoulder roast
liquid smoke flavoring
1/2 large head
Having been to a couple of luaus now, this effectively recreates the taste as well as you can without burying a pig in your back yard. We used a low sodium soy sauce, which was fine as their is more than enough salt in the recipe. We cooked a 4 lb butt in the slow cooker for about 8 hours, steaming with the cabbage for the last 30 minutes. The result was great. I served it with Guam styled fried rice, so it was a real gut buster feast. While buns or rolls are somewhat traditional, as a low glutein household we don't feel they are required. in fact, the first time I served this with hot dog buns the bread was ignored entirely, as everyone was perfectly full with pork, cabbage, rice and vegetables. while not anyone's idea of a health nut dinner, this is certainly a good option if you want a breadless meal.
It is extremely bland and boring, with the cabbage giving it that disagreeable stewed cabbage odor. Everyone I served it to ended up dousing it with soy sauce at the table to make it palatable.
This was pretty good. I followed the recipe exactly, except I used low sodium soy sauce and a bag of shredded red cabbage. I also added ~1/2 cup of water to the crock pot. It was a bit salty, so next time I will cut back on the kosher salt, and increase the pepper, ginger and liquid smoke.
I followed the recipe, but added 1/2-1 cup of chicken broth and discovered that was totally unnecessary as it was a little soupy. It was still delicious, but I, too, would cut the salt down a little next time (I also used low sodium soy sauce). The next night I reheated some (it makes A LOT!) of the meat in a pan so it got a little crispy and made burritos. Super yummy!
Excellent Kalua Pork. Thanks for the recipe Mei. I chose this recipe over others because it called for ginger, worcestershire, and some soy sauce vs. just salt and liquid smoke, which I feel flavored the roast much better.
I also used medium grain Hawaiian Alaea Sea Salt. If you do use a granule salt, like I did, whether it be Kosher or Hawaiian, assure that you first crush it with a mortar and pestle, and cut the salt back if you don't like your meat very salty.
I also served the pork over a bed of the steamed cabbage leaves just as it was served to us at "Feast at Lele" Luau in Maui last month. I would recommend this for two reasons. First, this is a lot of pork and since there were lots of left over’s, I wanted my cabbage steamed fresh when eating it again, not soggy as it would be when you reheat it with the cabbage mixed in. Second, I also added Mexican spices,(Chili powder, cumin, garlic powder, onion powder, cayenne pepper. etc..), and made some delicious shredded
pork tacos for lunch one day.
I will be making this recipe again many times in the future.
Loved this! My boyfriend who grew up on Oahu could not stop raving about how amazing this was!
Tried this exactly as stated in the recipe. It was wonderful. Reminded us so much of what we used to eat when we lived in Hawaii. It was a little salty, but that's how I remember it. We served it with white sticky rice. The family wants it again. :)
Omit the salt!! Double the rest of the ingredients (except the pepper) and it is smokey and savory. A nice alternative to BBQ!
* Percent Daily Values are based on a 2,000 calorie diet.
Homestyle Kalua Pork with Cabbage in a Slow Cooker
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 365
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