Garlic Butter Kalua Pork with Steamed Cabbage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked, smoky shredded pork mixed with rich garlic butter served alongside tender steamed cabbage for a comforting Hawaiian-Filipino fusion dish. This Filipino-inspired pork recipe, ready in about 495 minutes, pairs pork shoulder, liquid smoke, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 Filipino cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 3 pounds pork shoulder all over with 2 teaspoons liquid smoke, 1 tablespoon sea salt, and 1 teaspoon black pepper. Wrap tightly with foil and place in a slow cooker.
  2. Step 2: Cook on low for 8 hours until pork is very tender and easily shredded with a fork.
  3. Step 3: While pork cooks, place 1 medium head green cabbage cut into wedges in a steamer basket over 1 cup boiling water. Cover and steam for 8-10 minutes until tender but still vibrant.
  4. Step 4: In a skillet, melt 4 tablespoons unsalted butter over medium heat. Add 6 minced garlic cloves and sauté for 1-2 minutes until fragrant and light golden.
  5. Step 5: Shred the cooked pork with two forks and toss it in the garlic butter until evenly coated and heated through.
  6. Step 6: Serve the garlic butter kalua pork hot alongside the steamed cabbage wedges.

Frequently asked questions

How long does Garlic Butter Kalua Pork with Steamed Cabbage take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Garlic Butter Kalua Pork with Steamed Cabbage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Garlic Butter Kalua Pork with Steamed Cabbage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Garlic Butter Kalua Pork with Steamed Cabbage for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Garlic Butter Kalua Pork with Steamed Cabbage?

Filipino pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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