Slow Cooker Hawaiian Kalua Pork with Cabbage

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Tender, smoky shredded pork cooked low and slow with traditional Hawaiian flavors, served alongside soft braised cabbage. This Hawaiian-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 400 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.

Ingredients

• 3 lbs pork shoulder
• 2 tsp liquid smoke
• 2 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 small head, chopped green cabbage
• 1 cup chicken broth
• 2 tbsp soy sauce
• 2 stalks, chopped scallions
• 1/4 tsp (optional) red chili flakes

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Instructions

1. Step 1: Rub 3 lbs pork shoulder evenly with 2 tsp liquid smoke, 2 tsp sea salt, 1 tsp garlic powder, and 1/2 tsp black pepper. Place pork in slow cooker and cook on low for 8 hours until it shreds easily.
2. Step 2: About 1 hour before pork is done, add 1 small chopped green cabbage, 1 cup chicken broth, and 2 tbsp soy sauce on top of the pork in the slow cooker. Stir gently to combine and continue cooking.
3. Step 3: When cooking is complete, shred the pork with two forks, mixing thoroughly with cabbage and juices for a smoky, tender texture.
4. Step 4: Garnish with 2 chopped scallions and sprinkle 1/4 tsp red chili flakes if desired before serving.