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Last week we celebrated the feast of St. Damien of Molokai with a Ohioan/Hawaiian luau (Ohio because that's where we are!). We have learned about St. Damien at home and my children find his life to be fascinating (who wouldn't?). We've never enjoyed Hawaiian food, however, and so I wasn't sure what to expect. I asked Esther for a recommendation on typically Hawaiian food and she told me that Kalua Pork and Cabbage is one to try. She gave me a link for a crock-pot method, which is the one I made. But now that I know what I'm looking for in terms of taste, I think I'll try the other method she gave me, which is a little more jazzed up. I must say, however, that almost every recipe I found for Kalua Pork is exactly three ingredients: pork, salt, and liquid smoke. Pretty simple stuff.
I admit I was hesitant about the liquid smoke in this recipe. I don't like a smoky flavored BBQ sauce and I was afraid the smoke flavor would be overwhelming, but because the list of ingredients is so basic, there didn't seem to be any way around it. I used a Mesquite flavored liquid smoke (which is apparently a mild flavor) and it was very natural tasting -- it tasted as though it had been smoked outdoors. My family loved the flavor and the texture of this tasty pork and I think we will enjoy it again -- it's just too bad St. Damien's day only comes once a year.
Kalua Pork
serves 6
about 3 lbs. Pork butt or shoulder
3 T. concentrated liquid smoke (I used the mildest Mesqite flavor)
3 T. concentrated liquid smoke (I used the mildest Mesqite flavor)
3 T. Kosher, rock, or Hawaiian salt (I used Kosher, but if you can find Hawaiian that might be a real treat)
Small head of cabbage
Water
Place pork roast in the crockpot. Pour liquid smoke over it and sprinkle with salt. Fill crockpot with water to cover.
Cook on high for 4-6 hours. Roast should pretty well fall apart when stuck with a fork. Remove pork from crockpot and let sit until cool enough to handle.
Cut cabbage into large chunks and place in the broth of the crockpot and let cook on high until cabbage is tender. When pork is cool enough to handle, shred and add back to the crockpot until serving time.
Serve cabbage and pork over hot white rice.
Small head of cabbage
Water
Place pork roast in the crockpot. Pour liquid smoke over it and sprinkle with salt. Fill crockpot with water to cover.
Cook on high for 4-6 hours. Roast should pretty well fall apart when stuck with a fork. Remove pork from crockpot and let sit until cool enough to handle.
Cut cabbage into large chunks and place in the broth of the crockpot and let cook on high until cabbage is tender. When pork is cool enough to handle, shred and add back to the crockpot until serving time.
Serve cabbage and pork over hot white rice.
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