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Slow-Cooker Kalua Pork & Cabbage
My slow-cooker pork has four ingredients and takes less than 10 minutes to prep. The result tastes just like the luscious slow-roasted kalua pork that's served in Hawaii. —Rholinelle DeTorres, San Jose, California
Ingredients
- 7 bacon strips, divided
- 1 boneless pork shoulder butt roast (3 to 4 pounds), well trimmed
- 1 tablespoon coarse sea salt
- 1 medium head cabbage (about 2 pounds), coarsely chopped
Directions
- 1. Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast.
- 2. Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender.
- 3. Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.
Nutrition Facts
1 cup: 227 calories, 13g fat (5g saturated fat), 72mg cholesterol, 622mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 22g protein.
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