Name: Kālua Pig & Cabbage
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 3 to 5 lb. pork butt -; Flaky sea salt -; Freshly ground black pepper -; 1 tbsp. Worcestershire sauce -; 3/4 head of green cabbage (about 1 3/4 lb.), chopped into 1" pieces -; 1/4 c. reduced-sodium soy sauce -; Cooked white rice, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Kālua Pig & Cabbage

1. 3 to 5 lb. pork butt -

2. Flaky sea salt -

3. Freshly ground black pepper -

4. 1 tbsp. Worcestershire sauce -

5. 3/4 head of green cabbage (about 1 3/4 lb.), chopped into 1" pieces -

6. 1/4 c. reduced-sodium soy sauce -

7. Cooked white rice, for serving -

How to cook deliciously - Kālua Pig & Cabbage

1. Stage

Generously season pork with salt and pepper on all sides, then rub into meat with your fingers.

2. Stage

Place pork in a slow cooker. Add Worcestershire sauce and toss to coat. Cover and cook on low until pork is tender enough to shred with a fork, 7 to 9 hours, depending on size of pork.

3. Stage

Shred meat with 2 forks, leaving any drippings in slow cooker. Add one-third of cabbage. Once cabbage cooks down, stir, add another one-third of cabbage, and repeat until all cabbage is wilted, about 30 minutes total.

4. Stage

Continue to cook on low until pork and cabbage are very tender, 30 to 60 minutes. Add soy sauce and stir to combine; season with salt and pepper, if needed.

5. Stage

Ladle pork, cabbage, and some juices over rice to serve.