Slow Cooker Kalua Pork with Cabbage

5 from 9 votes
37 Comments

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Kalua Pork with Cabbage is a Hawaiian dish often served at Luaus. This version is made in the slow cooker and tastes just like authentic shredded Kalua Pig.

Slow Cooker Kalua Pork with Cabbage

If you have been to Hawaii or a luau, chances are you have had shredded Kalua Pork with Cabbage. This is one of my VERY favorite Hawaiian dishes because it is just so juicy and flavorful. This recipe tastes so much like the actual, authentic Hawaiian Kalua pork but can be done with MUCH less effort. You literally throw it in the slow cooker and let it do it’s thing all day. Don’t get me wrong, I LOVE the true “imu” method, but I can’t pass up the ease of the slow cooker when I am just making this for my little family. If you want to wrap it up and smoke it in an underground pit to get the “true” experience I won’t stop you!

Alternative Cooking Methods:

If you want to speed things up, you can actually make this in an Instant Pot or Pressure Cooker. Just follow the directions as indicated in the recipe but instead of putting it in a slow cooker, put it all (including the cabbage) in the Instant Pot. Set the Instant Pot for high pressure for one hour and allow to slow release pressure on it’s own for about 30 minutes. Once it is done, just shred and serve. SUPER easy.

Serving Options:

My favorite way of serving this Kalua Pork with Cabbage is with a “plate lunch”. A plate lunch usually consists of a protein or two (such as Kalua pork, teriyaki chicken, teriyaki beef, or even spam), rice, and Hawaiian macaroni salad. Getting a bite with each of these things all at one time is seriously roll-your-eyes-back delicious. It is one of those things you want to chew each bite slowly because you just don’t want the goodness to end. People often ask me what my very favorite thing to eat is, and I can honestly say it just might be a Hawaiian plate lunch. It is THAT good.

Of course you can serve this all on it’s own or you can add BBQ sauce and make Kalua Pork Sandwiches or Kalua Pork Tacos. We also love just making simple shredded pork quesadillas and dipping them in teriyaki sauce (my kids’ favorite way). Really, any way you decide to serve this Kalua pork, you won’t be disappointed.

More Hawaiian Flavor

Having a Luau or just in the mood for more delicious, authentic Hawaiian food? You have got to try these:

  • Authentic Hawaiian Macaroni Salad: This is a true favorite of mine from when I lived in Hawaii. You really can’t get more authentic than this. A MUST for Hawaiian plate lunches and luaus!
  • Hawaiian Beef Teriyaki: This is right up there with Kalua Pork with Cabbage. Thinly sliced, sweet and tender pieces of beef… this stuff is HEAVENLY.
  • Spam Musubi: Wanna get really, really real? I ate this stuff all the time in Hawaii for lunch (and sometimes breakfast). Friends in Hawaii would pack this in their kids’ lunch boxes for school. It is so snack-able and easy to eat on the go. A true Hawaiian favorite!

How to make Slow Cooker Kalua Pork with Cabbage

Kalua pork with cabbage in a wooden bowl

Slow Cooker Hawaiian Kalua Pork with Cabbage

5 from 9 votes
Kalua Pork with Cabbage is a Hawaiian dish often served at Luaus.
This version is made in the slow cooker and tastes just like authentic
shredded Kalua Pig.


Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Dinner, Main Course
Cuisine Hawaiian
Servings 16

Equipment

  • Crock Pot Slow Cooker

Ingredients

  • 3-4 pound pork roast
  • 1-2 Tbsp Kosher salt
  • 1/3 c. liquid smoke
  • 1 c. water
  • 1/2 head cabbage coarsely chopped

Instructions

  • Rub pork generously with salt and pour on liquid smoke.
  • Place in Crock Pot or Slow Cooker.
  • Add water.
  • Cover and cook on low for 8-10 hours.
  • An hour before serving, carefully lift pork out of the slow cooker (do not drain out juices)and place cabbage in the bottom of the slow cooker.
  • Place pork on top of the cabbage, place lid back on, and cook for another hour.
  • Shred pork and serve.

Nutrition Information

Calories: 173kcalCarbohydrates: 13gProtein: 21gFat: 4gSaturated Fat: 1gCholesterol: 54mgSodium: 494mgPotassium: 382mgFiber: 1gSugar: 1gVitamin A: 30IUVitamin C: 10.4mgCalcium: 18mgIron: 1.3mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    I’ve tried tons of Kalua pork recipes….from putting it in a smoker to even going so far as wrapping in banana leave for that authentic flavor. This is by far the best recipe! After reading all the comments and adjusted recipe comments i followed 2 of recommendations; I added pineapple juice for a little sweetness, 3 slices of smoked bacon and kaula pink salt.

  2. Just a question, instead of 1-cup water can i use pineapple juice instead? Anyone try that before?

  3. I love Hawaii so much, and this is my first time making this! I poured the liquid smoke over the pork before the crock pot, do i pour some/the rest of the liquid smoke in to the crock pot or just the put the pork in and add water?

  4. What brand of liquid smoke did you use? I am trying to pick out a recipe to try, and yours seems to use 5 times as much liquid smoke (1/3 cup vs 1 Table spoon) as many others.

  5. 5 stars
    So glad i found this recipe. I have been craving this since i got back from Hawaii. I’m wondering if throwing in bacon would work if there’s no liquid smoke on hand?

    1. I mean, I never say no to adding bacon! I haven’t tried it before so I don’t know if it substitutes well for liquid smoke but it sounds delicious!

  6. 5 stars
    The family loved it. I varied a little off the recipe by adding the cabbage and an onion halved in with the pork during the last hour of cooking, and it all worked well together. I think I might throw in some pineapple and a little less water the next time I cook it to make it a little sweet.

    1. I wouldn’t recommend that way because the meat won’t be as tender and flavorful if you cook it at a higher temperature.

    1. We haven’t tried it that way before – but I don’t see why not! Let us know how it turns out if you do try it!

  7. 5 stars
    Thanks for this post! I really liked the extra smokiness of this kalua pork recipe. I used a 7 pound pork butt, 2T kosher salt, and 1/3c hickory liquid smoke, probably could decrease liquid to 1/2c next time. 10 hours on low in my crockpot was more then enough. Before putting in 1 full head chopped cabbage, I drained the liquid, skimmed off the fat, returned 1 c of liquid to pot, sprinkled cabbage with a little salt & crushed chili pepper. I reserved the rest of the juices to moisten the pork as needed. Delish!

    1. Hi Luann- So happy to hear you liked this recipe! Thanks for all your wonderful suggestions, too! Glad it turned out so well for you!

    1. Best if you can find Hawaiian salt – usually rust colored, sometimes black, because it is sea salt dried on lava rocks. Those rocks impart a slight flavor to the salt, and is usually less “salty” tasting. It’s ubiquitous in stores throughout my state, but rare to come by on the mainland. I’ve seen it at Whole Foods, and sometimes specialty stores, when I visit, though.. It’s easy to find online.

      1. Hawaiian sea salt is usually white in color. If you’re getting it rusty colored or black, it’s usually salt from one of the specific islands. Never tried (or even seen) black Hawaiian salt, but I have the rusty color from Kauai and it’s not as salty as traditional Hawaiian sea salt.

  8. 5 stars
    Will it still cook right if I don’t use the cabbage? I grew up in Hawaii and always separated the cabbage from the pork so now that I’m an adult, I think I’ll just leave it out. Haha

    1. Yes, it will be totally fine without the cabbage 🙂 You can just completely leave it out without any issues.

    2. I’m Hawaiian, and Interestingly, cabbage is a relatively new addition – 90s/2000s. Cabbage was never added to it when I was growing up and going to Luas/lunches/dinners, etc. Traditional plate lunch shops don’t usually add it, either. I think it’s a modern, mainland style addition used as filler (Hawaiians didn’t have cabbage, or knew what it was). Family, friends, and I don’t like cabbage in it, and have always made it without.

      1. I grew up in hawaii. Now I’m 67 so I do go back a way. My mom cooked Kalua pork and cabbage. It was a staple in our home just like Spam. In fact, I’m make Kalua pork and cabbage tonight for dinner. enjoy

  9. 5 stars
    Nice recipe, served it with mac salad and rice! Quick question, do you flip the meat over once its halfway done cooking, or do you leave it on the same side the whole time? Thanks

  10. My son got married to a girl who grew up in the Honolulu area so we all went to Hawaii for the wedding. This dish was one of my favorites. I tried you simple and delicious recipe this week and loved it so much I am making it for the family party in Pennsylvania in a few weeks! My Hawaiian daughter-in-law in London is sad that she cannot attend!

    1. So glad you liked this recipe! We are huge fans of Hawaiian food, that being said we are SUPER picky about it and we try to make sure it’s as authentic and delicious as possible 🙂 Good luck with the family party!

    1. Thanks for asking, Kiki. After the pork is cooked and shredded, it makes about 1/2 Crock Pot which serves approximately 8-10 people depending on serving size. For a crowd, I would definitely double this recipe and use either two 3-4 lb. pork roasts or a 6-8 lb. roast.

    1. You can use butt, shoulder or loin, we have even used pork ribs (not a roast but still a good cut of pork to use). Hope this helps!

    2. Pork shoulder, with or without bone, also known as “pork butt roast”, even though it comes from the shoulder. Best if cut into 2″ squares before cooking.

  11. Yummy! Sounds good. I have heard & seen many recipes for Kalua Pork but not with cabbage. This is something I’ll have to try.