Kalua Pig

Yield: 8-12 servings

Pork butt and pork shoulder are the same cut of meat. It is a fatty cut, which makes it delicious, but there are ways to mitigate the amount of fat in the final dish – see Step 3. Serve this dish over rice.


  • 1 4-6 pound pork butt roast
  • 2 tablespoons Hawaiian sea salt
  • 2 tablespoons liquid smoke
  • 2 cups shredded cabbage


  1. Rub the pork roast all over with sea salt.
  2. Place the pork roast, liquid smoke, and water (enough to cover the pork) in the slow cooker. Set on low and cook for 8-10 hours.
  3. Remove the pork from the slow cooker and set it aside to cool. While it cools, remove the juices from the pot and put them in a container in the freezer. The fat will solidify on top. Remove the fat, keeping only the juices.
  4. Shred the pork, add the juices to moisten, and toss with the cabbage. You may want to reheat the pork/juice/cabbage mixture in a pan on the stove. Serve immediately over rice. Delicious!

Note: To serve this dish for a party, simply toss the cabbage with the shredded pork and juices and put the mixture back in the crock pot to stay warm.


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