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Homestyle Kalua Pork with Cabbage

Homestyle Kalua Pork with Cabbage

If you’ve ever been to a Hawaiian luau, you know the highlight is often the kalua pork — tender, juicy, smoky-salty pulled pork served alongside cabbage, rice, and sometimes poi. Traditionally, it’s made in an underground oven (called an imu), which gives it an incredible flavor. But here’s the good news: you can recreate those same flavors at home with just a slow cooker, a few simple ingredients, and a little patience.
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Prep Time 15 minutes
Cook Time 16 hours
Total Time 16 hours 15 minutes
Servings: 10
Course: Main Course
Cuisine: Hawaiian
Calories: 501.5
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (5-pound) bone-in pork shoulder roast
  • 2 tbsp Kosher Salt
  • 2 tsp Ground Black Pepper
  • 1/2 tsp Ground Ginger
  • 1 tbsp Soy Sauce
  • 2 tsp Worcestershire Sauce
  • 1 tsp Liquid Smoke Flavoring
  • 1/2 Large Head Cabbage, shredded

Equipment

  • 1 Crock-Pot 8-Quart Multi-Use XL Express Crock Programmable Slow Cooker and Pressure Cooker

Method
 

  1. Season the Pork: Mix salt, pepper, and ginger in a small bowl. Rub evenly into the pork shoulder and place it in your slow cooker.
  2. Add Sauces: Stir soy sauce, Worcestershire sauce, and liquid smoke in a bowl, then pour over the pork.
  3. Slow Cook: Cover and cook on Low for 16–20 hours. (Yes, that long! The magic is in the time.)
  4. Add Cabbage: Stir in the shredded cabbage and cook for another 30 minutes until tender.
  5. Shred & Serve: Pull the pork apart with two forks and serve with your favorite sides.

Notes

Boneless Pork Shoulder Variation (5 lb Roast)
  • Seasoning Adjustments: Keep the same measurements for seasonings and sauces, but for slightly larger boneless roasts (over 5.2 lb), bump them up by 10–15%.
  • Cooking Time: Boneless pork usually cooks a bit faster. Start checking at 14 hours on Low — if it shreds easily, it’s ready. If not, continue cooking.
  • Cut for Even Cooking: Consider cutting the roast into 2–3 large chunks before seasoning so the flavors penetrate better and it cooks more evenly.
This variation produces the same melt-in-your-mouth tenderness, with slightly more meat yield since there’s no bone.
Make Ahead & Meal Prep Tips
Want dinner ready the moment you walk through the door? Here’s how to prep this recipe in advance:
  1. Season Ahead: The night before, rub the pork with salt, pepper, and ginger, then place it in your slow cooker insert or a large dish.
  2. Add Sauce Mixture: Mix soy sauce, Worcestershire sauce, and liquid smoke, then pour over the pork.
  3. Refrigerate Overnight: Cover tightly and refrigerate for 8–12 hours to let the flavors soak in.
  4. Morning Cooking: Set the insert in your slow cooker, cook on Low for 14–16 hours (boneless) or 16–20 hours (bone-in).
  5. Finish with Cabbage: Add cabbage for the final 30 minutes before serving.
Pro Tip: If your workday is shorter, set the slow cooker for 8–9 hours on Low and switch to Warm until you get home.