Kalua Pig in a Slow Cooker
I'm from Hawaii and used to buy this all the time growing up! I finally decided to try making it, and have made/shared it at least a dozen or so times over the years! Below are the changes I make for my version:
I add 1 head of chopped cabbage per 6lbs of pork, chopped into thin 1"-3" strips minus ribs & tough inner parts. After it's all done, I separate the meat from the juice, sautee the cabbage in a few spoonfuls of juice, exchange the cabbage and meat in the pot, and slowly mix in the sautéed chopped cabbage and juice until the consistency and taste is just right.
Perfect with fresh steamed rice! I've gone to a few BBQ's where I brought 10lbs, and discovered it all gone in 20-30 minutes! Always a hit!
3 users found this review helpful
Nov. 15, 2012