Kalua Pork with Cabbage from L&L Hawaiian Barbecue features tender, smoky shredded pork slow-cooked to perfection, paired with savory sauteed cabbage, delivering an authentic Hawaiian comfort food experience with rich, smoky flavors and a hearty texture.
Equipments
- Slow cooker or large roasting pan
- Oven (if not using slow cooker)
- Tongs
- Mixing bowl
- Large skillet or frying pan
- Cutting board
- Sharp knife
- Forks (for shredding pork)
- Aluminum foil (if roasting)
- Serving spoon
Ingredients
- 4-5 lbs (1.8-2.3 kg) pork butt (shoulder)
- 1 tablespoon Hawaiian sea salt (or kosher salt)
- 1 tablespoon liquid smoke
- 1 tablespoon vegetable oil (for sautéing)
- 1 medium head green cabbage
- Salt and pepper (to taste)
Using a pork butt weighing between 4 to 5 pounds ensures enough tender, flavorful meat for your Kalua Pork with Cabbage. Hawaiian sea salt or kosher salt helps achieve the authentic smoky taste, but adjusting salt levels to your preference is important. Liquid smoke is essential to replicate the traditional fire-smoked flavor without a smoker. When sauteing the cabbage, vegetable oil will enhance the savory quality and maintain a pleasant texture. You can recreate the delicious Kalua Pork with Cabbage found on the L&L Hawaiian Barbecue copycat menu by carefully balancing these ingredients for that signature smoky, hearty taste.
Instructions
- Instructions:
- Preheat oven to 325°F (if not using slow cooker).
- Rinse and pat dry pork butt.
- Rub pork butt evenly with Hawaiian sea salt.
- Rub liquid smoke all over pork.
- Place pork in slow cooker or roasting pan.
- Cover with lid (or tightly with aluminum foil if using pan).
- Cook on LOW for 8-10 hours (slow cooker) or ROAST for 4-5 hours in oven, until fork-tender.
- Remove pork from cooker/pan and set aside.
- Reserve about 1/2 cup of cooking juices.
- Shred pork with forks.
- Slice cabbage into bite-sized pieces.
- Heat vegetable oil in large skillet over medium heat.
- Add cabbage to skillet and sauté until just wilted (4-6 mins).
- Add shredded pork and reserved juices to cabbage.
- Stir and cook for 2-3 minutes until heated through.
- Season with additional salt and pepper to taste.
- Serve hot.
Substitution
Kalua Pork with Cabbage from L&L Hawaiian Barbecue copycat recipe offers a rich, smoky flavor and tender texture similar to the original dish. If you don't have access to Hawaiian sea salt, kosher salt is a suitable alternative that maintains the necessary seasoning. Liquid smoke is essential for replicating the authentic smoky taste, but if unavailable, smoked paprika or a small amount of smoked salt can provide a subtle smoky undertone. When a slow cooker is not an option, roasting the pork butt covered in aluminum foil and basting occasionally in the oven works well to achieve the desired tenderness. You can saute the cabbage in vegetable oil or substitute with butter for a creamier finish, seasoning it with salt and pepper to complement the pork.
Tips
Make sure to pat dry the pork butt before seasoning to help the salt and liquid smoke adhere better, enhancing the smoky flavor. Cook pork on low heat slowly--using a slow cooker for 8-10 hours or roasting for 4-5 hours--until it reaches fork-tender doneness to achieve the perfect texture. When shredding the pork, reserve about 1/2 cup of cooking juices to mix back into the meat and cabbage for added moisture and flavor. You should saute the cabbage until just wilted, preserving its slight crunch which balances the richness of the pork.
Nutritions
Kalua Pork with Cabbage provides a nutrient-dense meal rich in protein from the slow-cooked pork butt, which aids in muscle repair and satiety. The green cabbage adds dietary fiber, vitamins C and K, and antioxidants that support immune health and digestion. Using Hawaiian sea salt contributes trace minerals, while the moderate use of vegetable oil adds healthy fats. Your balanced plate delivers essential macronutrients and micronutrients, making it a satisfying and wholesome Hawaiian-inspired dish.
Storage
Store leftover Kalua Pork with Cabbage in an airtight container in the refrigerator for up to 4 days to maintain freshness and flavor. For longer storage, freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months, ensuring you label the date for easy tracking. When reheating, warm gently on the stovetop or in the oven to preserve the pork's tender texture and the cabbage's sauteed taste, keeping your meal delicious and ready to enjoy.
Variation or Alternatives
You can substitute pork butt with pork shoulder or Boston butt for a similarly tender result. For a twist on flavor, mix in pineapple juice or unsweetened pineapple chunks during slow cooking to add a natural sweetness. If you prefer a spicier dish, consider adding diced jalapenos or a splash of sriracha while sauteing the cabbage. To achieve extra smoky notes without liquid smoke, cook the pork in a smoker or on a grill set to low heat for several hours.
Allergies
Kalua Pork with Cabbage contains pork, which may trigger allergic reactions in individuals sensitive to pork or related meats. The dish also includes vegetable oil, which could contain allergens like soy or peanut if specific oils are used, so you should verify the type of oil for safety. Cabbage is generally safe, but rare cases of allergy or digestive sensitivity can occur, so monitor your body's response if you try this dish for the first time.
Why this recipe?
Kalua Pork with Cabbage from L&L Hawaiian Barbecue restaurant is cherished for its authentic smoky flavor and tender, slow-cooked pork that melts in your mouth. The cabbage complements the pork with a mild crunch and subtle sweetness, creating a perfect balance of textures and tastes. You'll appreciate the traditional Hawaiian recipe that brings a comforting and satisfying meal experience. Trying to make the copycat version allows you to recreate this iconic dish at home with fresh ingredients and tailor the seasoning to your preference.