Hawaiian Kalua Pork & Cabbage with Rice

Smoky, salty, meltingly tender shredded pork, inspired by the luau imu pit and made in the oven with three ingredients, then tossed with tender cabbage and served over steamed rice.

Ingredients

• 3 lb boneless pork shoulder
• 2 tbsp liquid smoke
• 14 oz shredded cabbage (coleslaw mix)
• 1½ cups jasmine or short-grain rice
• green onions, sliced

From your pantry: 1 tbsp coarse sea salt (Hawaiian alaea if you have it), 1 tbsp oil.

Instructions

1. Heat the oven to 325°F. Pierce the pork all over with a knife, rub it with the liquid smoke and salt, and set it in a Dutch oven with ½ cup water.
2. Cover tightly and roast until the pork falls apart when prodded with a fork, 4 to 4½ hours.
3. Shred the pork in the pot with two forks, discarding any large pieces of fat, and toss it with the juices. Taste and add more salt if needed.
4. Cook the rice. In a large skillet over medium-high, heat the oil and add the cabbage with ½ cup of the pork juices. Cook until wilted but still a little crisp, 4 to 5 minutes, then fold in about half the pork.
5. Serve the pork and cabbage over rice with green onions and the remaining pork on the side.

Tip: Short on time? Cook it in a pressure cooker on high for 90 minutes with a natural release, or in a slow cooker on low for 8 to 10 hours.

Nutrition per serving

Good for

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