Kalua pork is Hawaiian, and most restaurant versions outside of Hawaii are just slow-cooked pulled pork with liquid smoke dumped in at the end. True story. This recipe is more honest than that. Salt the pork, rub it with liquid smoke, wrap it tight in foil, and let a low oven do four to five hours of work. The smoke permeates the meat rather than sitting on top of it, which is the entire point. The cabbage and onions aren’t a garnish. Cook them long enough in the chicken stock and they soften completely, picking up all the fat and juices from the pork. Serving the meat on top of the cabbage rather than beside it makes a real difference to how the whole thing eats. If you’re tempted to rush this with a higher oven temperature, don’t. The low and slow time is what makes the pork fall apart properly, and there’s no shortcut worth taking. Bone-in pork butt, if you can find it, gives you more flavor in the braising liquid.
How to Make Kalua Pork with Cabbage and Onions
Wrapping matters
Wrap the pork tightly in foil with no gaps. You’re essentially creating a steam environment inside the packet, and any opening lets that moisture escape. Double-wrap if your foil is thin.
The cabbage finish
Don’t rush the cabbage. Cook it on medium-high heat with the chicken stock until it’s tender and most of the liquid has reduced. You want the cabbage to absorb the flavors, not sit in a watery broth. 
Shredding and resting
Let the pork rest for at least 15 minutes before shredding. Hot meat shreds unevenly and you lose more juice. Two forks work fine; no need for a stand mixer or any other equipment.
Kalua Pork with Cabbage and Onions
- Total Time: 285 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Tender shredded pork, slow-cooked to perfection, is paired with sweet and savory cabbage and onions. A comforting, flavorful meal.
Ingredients
- 3-4 lbs (1400-1800 g) pork butt
- 1 tbsp liquid smoke
- Sea salt
- 1 head green cabbage sliced into thin strips
- 2 medium onions sliced into thin strips
- 1 cup (237 ml) chicken stock or broth
Instructions
- Preheat oven to 325°F (163°C).
- Rub the pork with liquid smoke and salt.
- Wrap pork tightly in aluminum foil and place in a shallow roasting pan.
- Roast in the oven for 4-5 hours, or until the meat reaches an internal temperature of 170°F (77°C).
- Remove the pork from the oven and let it cool until it can be handled.
- Place the cabbage, onion, and chicken stock in a skillet and sauté on medium-high heat until the vegetables are soft but not brown, and the chicken stock is mostly gone.
- Pull the pork into thin shredded strips and combine with the onion and cabbage in a baking dish.
- Place in the oven (at 325°F (163°C)) and cook for an additional 30 minutes to 1 hour, until the flavors have combined.
- Serve.
Notes
- For a richer flavor, use bone-in pork butt.
- If you don’t have liquid smoke, you can add 1 teaspoon of smoked paprika instead.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I make this in a slow cooker instead of the oven?
Yes. Rub the pork with liquid smoke and salt, place it in the slow cooker, and cook on low for 8 to 10 hours. Skip the foil since the slow cooker traps moisture on its own.
How much liquid smoke should I use?
One tablespoon is enough for 3 to 4 pounds of pork. Liquid smoke is concentrated, so adding more can make the flavor taste artificial. Start with one tablespoon and adjust next time if needed.
What internal temperature should the pork reach?
Pull it at 170 degrees Fahrenheit as directed, though many cooks let it go to 195 to 200 for even easier shredding. The collagen breaks down more fully at higher temperatures.
