Slow Cooker Kalua Pork & Cabbage Recipe

5 8 8
Slow Cooker Kalua Pork & Cabbage Recipe
Slow Cooker Kalua Pork & Cabbage Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Kalua Pork & Cabbage Recipe

Read Reviews
5 8 8
Publisher Photo
My slow cooker pork has four ingredients and less than 10 minutes of prep. The result tastes just like the kalua pig slow-roasted all day in an underground oven. —Rholinelle DeTorres, San Jose, California
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 9 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 9 hours

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

Line bottom of a 6-qt. slow cooker with four bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast.
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.
Remove pork to a serving bowl; shred pork with two 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. Yield: 12 servings.
Originally published as Slow Cooker Kalua Pork & Cabbage in Taste of Home September/October 2015, p64

Nutritional Facts

1 cup: 227 calories, 13g fat (5g saturated fat), 72mg cholesterol, 622mg sodium, 4g carbohydrate (2g sugars, 2g fiber), 22g protein.

  • 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
  1. Line bottom of a 6-qt. slow cooker with four 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 two 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. Yield: 12 servings.
Originally published as Slow Cooker Kalua Pork & Cabbage in Taste of Home September/October 2015, p64

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow Cooker Kalua Pork & Cabbage

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rebelwithoutaclue User ID: 4288906 270042
Reviewed Aug. 18, 2017

"I had a 5 1/2 lbs bone in Butt so it used the full 10 hrs. I used I tbl of coarse salt, as my sea salt was to fine grained and 1 tbl of Accent (MSG) to cover the whole roast. We try to use MSG whenever possible because of the lower sodium content. Plus it just makes everything taste so much better.

The meal was great and it really needs no additional ingredients."

MY REVIEW
slkaspar User ID: 800334 270067
Reviewed Jul. 28, 2017

"I make a similar recipe, but I brush liquid smoke on it prior to cooking. The first time I made it, I thought it would be too much, it's not. Try it sometime!"

MY REVIEW
loonygirl User ID: 4165641 269209
Reviewed Jul. 9, 2017

"Very easy and delicious!"

MY REVIEW
angela32 User ID: 3084463 267742
Reviewed Jun. 7, 2017

"Awesome!"

MY REVIEW
gunslinger User ID: 544392 266297
Reviewed May. 24, 2017

"We had Kalua pork and cabbage in Hawaii and loved it so when I found this recipe I had to try it. I think it was just as delicious as it was there. So easy to make , fantastic flavor!"

MY REVIEW
NH-rescue User ID: 4255840 240661
Reviewed Dec. 30, 2015

"Not having ever tried anything similar, I didn't have any preconceptions of what it would taste like. It was different from my usual pulled-pork recipes, but in a good way. We used pre-cooked strips of bacon, which still gave enough bacon flavor to the dish."

MY REVIEW
ejshellabarger User ID: 3870843 236766
Reviewed Nov. 5, 2015

"I loved this recipe. I had a lot of leftovers so one night I added BBQ sauce for pulled pork subs and another night I added Mexican spices to the recipe and made enchiladas (you'd never know cabbage was mixed in!). The only down side to the recipe was the smell as my house smelled like cabbage for a day or so afterwards."

MY REVIEW
toolbarsco User ID: 6725667 232898
Reviewed Sep. 14, 2015

"This was a very different recipe. My husband really enjoyed it but I didn't care so much for the cabbage. If I ever make it again I might use sauerkraut instead of cabbage."

Loading Image