Slow-Cooker Kalua-Style Pork with Buttered Cabbage and Rice

Steps

1. Step 1

   Pat the pork shoulder dry with paper towels. If it's one big piece, cut it into 2 or 3 large chunks so it fits the slow cooker. Rub the smoked sea salt all over the meat, then rub on the liquid smoke.

   10 min

   • 4 lb boneless pork shoulder (pork butt)
   • 1 tbsp smoked sea salt (or coarse sea salt)
   • 1 tbsp liquid smoke
2. Step 2

   Put the pork in the slow cooker, fattiest side up, and pour the water around it. Cover and cook on low until the meat pulls apart easily with a fork, 8 to 10 hours.

   9 hr, hands-off

   • 1/2 cup water
3. Step 3

   Lift the pork onto a cutting board or large plate. Skim off and discard most of the fat floating on the liquid in the slow cooker, leaving the dark juices behind.

   5 min

4. Step 4

   Pile the cabbage into the slow cooker with the juices, add the butter, cover, and cook on high for 30 to 40 minutes, until the cabbage is tender and wilted. Stir once partway through if you can.

   35 min, hands-off

   • 1 head green cabbage (about 2 lb)
   • 2 tbsp butter
5. Step 5

   While the cabbage cooks, make the rice: combine the rinsed rice and water in a saucepan, bring to a boil over high heat, then cover, turn the heat to low and cook 15 minutes. Take it off the heat and let it sit, covered, 10 minutes, then fluff with a fork.

   25 min

   • 2 cups white rice (jasmine or medium-grain)
   • 3 cups water
6. Step 6

   Shred the pork with two forks, discarding any big pieces of fat. Return it to the slow cooker and toss with the cabbage and juices. Taste and add salt if it needs it. Serve over the rice, spooning some of the juices on top.

   10 min

   • salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026