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.
Ingredients
- kosher salt: 2 Tbsp
- ground black pepper: 2 tsp
- ground ginger: 0.5 tsp
- bone-in pork shoulder roast: 1 piece (5 pound)
- soy sauce: 1 Tbsp
- Worcestershire sauce: 2 tsp
- liquid smoke flavoring: 1 tsp
- head cabbage: 0.5 piece (shredded)
Metric Conversion
Stages of cooking
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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.
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Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
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Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.
