Homestyle Kalua Pork with Cabbage in a Slow Cooker

Homestyle Kalua Pork with Cabbage in a Slow Cooker

23 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    10 h 30 m
  • Ready In

    10 h 40 m
Recipe by  Mei

“Inspired by the luaus in Hawaii, I set out to make an easy, tasty slow-cooker version of kalua pork. The meat is fall-off-the-bone yummy. This recipe is not overly smoky, but you may add more smoke if you like. Serve with rice, buns, or poi.”

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Adjust Servings

Original recipe yields 10 servings



  1. Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
  2. Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
  3. Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.

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Reviews (23)

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Wahiawa Mike

Wahiawa Mike

Having been to a couple of luaus now, this effectively recreates the taste as well as you can without burying a pig in your back yard. We used a low sodium soy sauce, which was fine as their is more than enough salt in the recipe. We cooked a 4 lb butt in the slow cooker for about 8 hours, steaming with the cabbage for the last 30 minutes. The result was great. I served it with Guam styled fried rice, so it was a real gut buster feast. While buns or rolls are somewhat traditional, as a low glutein household we don't feel they are required. in fact, the first time I served this with hot dog buns the bread was ignored entirely, as everyone was perfectly full with pork, cabbage, rice and vegetables. while not anyone's idea of a health nut dinner, this is certainly a good option if you want a breadless meal.



This was pretty good. I followed the recipe exactly, except I used low sodium soy sauce and a bag of shredded red cabbage. I also added ~1/2 cup of water to the crock pot. It was a bit salty, so next time I will cut back on the kosher salt, and increase the pepper, ginger and liquid smoke.



I followed the recipe, but added 1/2-1 cup of chicken broth and discovered that was totally unnecessary as it was a little soupy. It was still delicious, but I, too, would cut the salt down a little next time (I also used low sodium soy sauce). The next night I reheated some (it makes A LOT!) of the meat in a pan so it got a little crispy and made burritos. Super yummy!

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Amount Per Serving (10 total)

  • Calories
  • 501 cal
  • 25%
  • Fat
  • 40.6 g
  • 62%
  • Carbs
  • 4.8 g
  • 2%
  • Protein
  • 30.2 g
  • 60%
  • Cholesterol
  • 130 mg
  • 43%
  • Sodium
  • 3899 mg
  • 156%

Based on a 2,000 calorie diet



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Slow Cooker Carolina BBQ


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Slow Cooker Pulled Pork with Orange Juice