Quick Kalua Pork Plate
Tender, smoky pork shoulder cooked low and slow with liquid smoke and Hawaiian salt, served with cabbage slaw and rice. A simplified weeknight version of the island classic.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 2.5 pounds pork shoulder, boneless
- 2 tablespoons liquid smoke
- 2 teaspoons salt
- ½ head green cabbage
- 2 cups cooked white rice
- 1 cup water
Instructions
- 1
Pat the pork shoulder dry on all sides with paper towels to help it brown evenly.
- 2
Slice the cabbage lengthwise from the stem end, then cut crosswise into thin ribbons about 1/8-inch thick, like shredded coleslaw.
- 3
Place the pork shoulder in a heavy-bottomed pot or Dutch oven. Drizzle the liquid smoke evenly over the top, then sprinkle salt over the entire surface.
- 4
Pour 1 cup of water around the pork into the bottom of the pot, avoiding the top. Cover the pot with a lid.
- 5
Place the covered pot on the stovetop over medium-high heat. Once you hear steady sizzling from beneath the lid, about 3 minutes, reduce heat to medium-low.
- 6
Braise the pork covered for 35 to 40 minutes, until a fork easily pierces the deepest part and shreds the meat into tender strands.
- 7
Remove the pot from heat. Using two forks, shred all the meat directly in the cooking liquid, breaking it into bite-sized pieces and mixing it with the broth.
- 8
Divide the cooked rice evenly among four plates, creating a mound in the center of each.
- 9
Spoon the shredded pork and its braising liquid over the rice on each plate, distributing the meat and liquid evenly.
- 10
Pile a handful of shredded raw cabbage to the side of the pork on each plate, creating a crisp contrast to the tender meat.
Tools you’ll need
- paper towels
- cutting board
- chef's knife
- heavy-bottomed pot or Dutch oven with lid
- measuring cups and spoons
- two forks for shredding
- dinner plates
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