Craving a delicious, tender, and flavorful meal that transports you straight to the Hawaiian islands? Look no further! This Kalua Pig and Cabbage recipe is your ticket to a taste of paradise, right in your own kitchen. Forget complicated techniques and long cooking times; this recipe offers a simplified approach to this classic dish, perfect for busy weeknights or a relaxed weekend gathering. Prepare for a burst of smoky sweetness that will leave your taste buds singing! This is a truly delightful addition to your collection of easy recipes and healthy meals.
Ingredients:
- For the Kalua Pork:
- 3-4 lb boneless pork shoulder (butt roast)
- 1 tbsp Hawaiian sea salt (or kosher salt)
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- For the Cabbage:
- 1 small head of green cabbage, thinly sliced
- 2 tbsp olive oil
- 1/4 cup chicken broth or water
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
Instructions:
Preparing the Kalua Pork:
- Preheat your oven to 325°F (160°C).
- In a small bowl, combine the salt, brown sugar, smoked paprika, garlic powder, onion powder, and black pepper.
- Rub the spice mixture generously all over the pork shoulder, ensuring it's evenly coated.
- Place the pork shoulder in a large oven-safe pot or Dutch oven. Add about 1 cup of water to the bottom of the pot.
- Cover the pot tightly with a lid or aluminum foil.
- Roast for 3-4 hours, or until the pork is fork-tender and easily shreds. If using a Dutch oven, you can check for doneness with a meat thermometer; it should reach an internal temperature of 190-195°F (88-90°C).
Cooking the Cabbage:
- While the pork is roasting, heat the olive oil in a large skillet over medium heat.
- Add the sliced cabbage and cook, stirring occasionally, until it starts to soften, about 5-7 minutes.
- Pour in the chicken broth (or water), soy sauce, and rice vinegar.
- Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the cabbage is tender but still has a slight crunch.
Shredding and Serving:
- Once the pork is cooked, remove it from the oven and let it rest for 15-20 minutes before shredding.
- Use two forks to easily shred the pork.
- Serve the shredded Kalua pork over a bed of the cooked cabbage.
Tips for the Best Kalua Pork and Cabbage:
- For a more authentic smoky flavor, consider using a smoker or grilling the pork.
- Don't be afraid to adjust the spices to your liking. Add more or less of any spice to suit your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days and make for a quick and easy lunch or dinner.
Variations:
- Add pineapple chunks to the cabbage for extra sweetness.
- Include other vegetables like carrots, bell peppers, or onions to the cabbage mix.
- Serve the Kalua pork in tacos or burritos for a fun twist.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and portion size. However, a serving of this dish is generally considered a moderate source of protein and a good source of vitamins and minerals from the cabbage. For precise nutritional data, use an online nutrition calculator. This recipe is a tasty addition to your healthy meal options! Enjoy the delicious dishes you create with this simple recipe!
This easy recipe provides a hearty and satisfying meal. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to become a family favorite among your quick dinner ideas. This recipe demonstrates homemade cooking at its best. Enjoy your Hawaiian culinary adventure!