Slow Cooker Kalua Pork and Cabbage for Easy Dinners Step-by-step instructions

Before you start

Before starting, ensure the pork shoulder is removed from the refrigerator about 30 minutes before cooking to reach a more uniform temperature. Prepare the cabbage by washing it thoroughly and cutting it into uniform, thick wedges that will hold their shape during the long braising process.

Have all measuring tools ready to ensure the liquid smoke and salt are added accurately, as these are the primary flavoring agents for this dish.

Instructions

Preparation

1. 1Prepare the slow cooker
   Place the chunks of pork shoulder into the base of the slow cooker, ensuring they are evenly distributed to allow for uniform cooking throughout the process.
   Look for The pork should fill the bottom of the slow cooker insert evenly.
   Tip Trim excess fat from the pork shoulder if desired, although the fat helps keep the meat moist during the long cooking time.
2. 2Add vegetables
   Tuck the thick wedges of green cabbage around and between the pork chunks, filling the gaps in the slow cooker to ensure the cabbage absorbs the juices.
   Look for The cabbage wedges should be snug against the meat.
   Tip Cut the cabbage into wedges of similar size so they cook at the same rate.

The pork should be cut into manageable, even chunks that fit comfortably inside the slow cooker insert. The cabbage should be cleaned and cut into thick, sturdy wedges that will not disintegrate completely during the long cooking period.

Ensure the slow cooker insert is clean and placed on a stable surface away from any water sources or heat-sensitive items.

Slow Cooking

3. 3Season and cook
   Sprinkle the coarse sea salt over the pork and cabbage. In a small container, mix the liquid smoke with the water and pour the mixture over the ingredients. Cover the slow cooker and cook on low for 8 hours until the pork is tender, reaching an internal temperature of 145°F (63°C). Let the meat rest at least 3 minutes before shredding.
   Look for The liquid should be distributed evenly over the meat and vegetables.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not stir the contents while cooking to allow the flavors to meld properly.

During the cooking phase, the pork and cabbage should be left undisturbed to allow the flavors to develop. The aroma of the smoky pork should begin to fill the kitchen as the hours pass. If you must check, ensure the lid is replaced quickly to maintain the internal temperature required for the pork to reach the necessary food safety level.

Serving

4. 4Serve
   Remove the pork from the slow cooker and shred it using two forks. Serve the shredded pork alongside the braised cabbage wedges, drizzling some of the cooking juices over the top to keep everything moist and flavorful before eating.
   Look for The pork should pull apart easily with minimal effort.
   Tip Let the meat rest for 5 minutes after removing from the slow cooker before shredding.

The final dish should have a significant amount of flavorful, smoky liquid at the bottom of the slow cooker. The pork should be soft and easy to shred, while the cabbage should be tender but still intact. Before serving, verify the internal temperature of the pork has reached 145°F (63°C) and allow it to rest briefly before pulling the meat apart.

Common mistakes

A common mistake is overcrowding the slow cooker with too much liquid. The pork and cabbage will release significant moisture as they cook, so there is no need to add excess water beyond the half cup specified.

Another error is checking on the dish too frequently; every time the lid is lifted, heat escapes, which extends the cooking time and can affect the final tenderness of the meat.

How to tell it’s done

The pork is done when it is fork-tender and pulls apart easily with little resistance. Use a meat thermometer to ensure the thickest part of the pork has reached an internal temperature of at least 145°F (63°C).

Once reached, let the meat rest for at least 5 minutes to allow the juices to redistribute, ensuring the final result is moist and easy to shred.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest