Slow-Cooker Kalua Pork & Cabbage

by SundayPrepCo
Prep: 10m
Cook: 9h
pork
Slow-Cooker Kalua Pork & Cabbage - Image

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Ingredients
Servings:12
7bacon
3 1/2lbboneless pork shoulder
1tbspcoarse sea salt
2lbcabbage
Nutrition Facts

Per serving

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Instructions
  1. 1

    Layer the bacon

    Line the bottom of a 6-quart slow cooker with 4 of the bacon strips. Reserve the remaining 3 strips for the top.

  1. 2

    Season and add the pork

    Sprinkle all sides of the well-trimmed pork shoulder with the coarse sea salt and set it on top of the bacon. Arrange the remaining bacon strips over the top of the roast.

  2. 3

    Slow cook the pork

    Cover and cook on low for 8 to 10 hours, until the pork is fork-tender and shreds easily.

  3. 4

    Add the cabbage

    Coarsely chop the cabbage and spread it around the roast in the slow cooker. Cover and cook 1 to 1-1/4 hours longer, until the cabbage is tender.

  4. 5

    Shred and combine

    Remove the pork to a serving bowl and shred it with two forks. Using a slotted spoon, add the cabbage to the pork and toss to combine. If desired, skim the fat from the cooking juices and stir some of the juices into the pork, or serve them on the side.

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Slow-Cooker Kalua Pork & Cabbage

Created by: SundayPrepCo

Prep Time: 10m
Cook Time: 9h
Servings: 12

Ingredients

  • 7 bacon
  • 3 1/2 lb boneless pork shoulder
  • 1 tbsp coarse sea salt
  • 2 lb cabbage

Instructions

  1. Layer the baconLine the bottom of a 6-quart slow cooker with 4 of the bacon strips. Reserve the remaining 3 strips for the top.
  2. Season and add the porkSprinkle all sides of the well-trimmed pork shoulder with the coarse sea salt and set it on top of the bacon. Arrange the remaining bacon strips over the top of the roast.
  3. Slow cook the porkCover and cook on low for 8 to 10 hours, until the pork is fork-tender and shreds easily.
  4. Add the cabbageCoarsely chop the cabbage and spread it around the roast in the slow cooker. Cover and cook 1 to 1-1/4 hours longer, until the cabbage is tender.
  5. Shred and combineRemove the pork to a serving bowl and shred it with two forks. Using a slotted spoon, add the cabbage to the pork and toss to combine. If desired, skim the fat from the cooking juices and stir some of the juices into the pork, or serve them on the side.

Notes & Tips

This is a Sunday workhorse — one pork shoulder gives you about 12 cups of smoky shredded pork that reinvents itself all week. Eat it straight over rice night one, then roll it into tacos, pile it on slider buns, or crisp it in a hot skillet for rice bowls. Store in an airtight container in the fridge for 4 to 5 days; the flavor actually deepens by day two. It freezes beautifully for up to 3 months — freeze the pork in its juices so it doesn't dry out, then thaw overnight and reheat gently on the stove or in the microwave with a splash of the reserved liquid. Keep the cabbage in a separate container if you're freezing, since it holds up better added fresh on reheat.