You Don’t Have To Go To Hawaii For This

on
3-4 lb. pork butt
1/2 T. Old Time Hawaiian salt
1/2 T. liquid smoke
Cabbage

Use knife to pork holds in the pork, rub salt all over.  Then, add liquid smoke on the top.  Crock pot on low for 10 hours or high for 5 hours

Aunty Lena’s Kalua Pig & Cabbage Recipe
3-4 pounds of pork butt
1/2 T. Liquid Smoke
1 Head of Cabbage
Instructions:
Use knife to poke holes in the pork and then rub salt all over. Then add liquid smoke on the top. Cook in a crock pot on low for seven hours or high for five hours. In the last hour, add sliced cabbage.
“YES, we’re having Kalua Pig tonight!” That’s what goes through my head when I smell the exotic aroma of this traditional Hawaiian dish from my room. Though many think that this food is difficult to make or buy, especially in the Bay Area, it actually has one of the simplest recipes (above). Kalua Pig consists of salted pulled pork with cabbage brought together with a natural dowsing of pork juice. This meal is no doubt already a hit on its own, but many enjoy adding a little rice or poi to balance out the amount of sodium. The other special thing about Kalua Pig is that I can taste a flavor that I’ve never experienced before. The combination of cabbage and pork in a crock pot is an amazing one. It’s as if I get addicted once that flavor enters my mouth. The first time I tried this legendary meal, I had 3 big bowls!
The recipe above creates something that is preserved well and can satisfy a bunch of people for at least 2-3 days. If you don’t want all the sodium, throw in more cabbage to even it out. So, what do you think? Try this recipe out and maybe you don’t have to go to Hawaii for this.

2 Comments Add yours

  1. Eric says:

    pork juice over rice!

    Like

  2. Lena says:

    YESSSSS!!!! I got a blog post. I’m honored Nate!

    Like

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