Kalua Pig, aka Luau Pork

Gluten-free | Sugar-free | No added fat | Low carb

Serves 4-6

Why it’s delicious

Memories of Hawaiian-style pork lead me to this recipe. Though I am currently over 8,000 kilometres (5,000 miles) from one of my favourite island nations, the thought and concept of Kalua pork keeps me going through the winter months when a slow or pressure-cooked meal is called for and very much appreciated.

Helpful hints + tips

I used a pork shoulder in this recipe which is also known as a pork butt, BUT it is from the shoulder and not the rear end, so don’t be confused when ordering or looking for it at your local butcher. 

You can make this recipe using a slow cooker or a pressure cooker. I used a pressure cooker to cook my Kalua pork and loved the results and how quickly it took to make. 

(Optional) Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

Ingredients

• 2- 2.5 kg (4.4 -5.5 lbs ) pork shoulder, aka pork butt
• 300 ml (10.5 fl oz) Kombu Water or plain water
• 2 tbsp liquid smoke, optional
• 2 tbsp low sodium tamari
• 2 tbsp sweet paprika
• 1 tbsp Himalayan salt
• 1 medium granny smith apple, peeled, cored and quartered

• 500 g green cabbage, thinly sliced
• 2 tbsp freshly chopped mint leaves

Method

1. Trim the skin and as much fat as you can from the pork shoulder and slice the meat into 3-4 pieces. Place the pork into the inner bowl of your pressure or slow cooker and pour over the kombu or plain water. Add the liquid smoke if using the tamari, paprika and salt and stir to combine.
2. Add the chopped apples and secure the lid of your pressure cooker as per the manufacturer's instructions. If using a slow cooker, cook the ingredients on high for 6-8 hours or until the meat is pulled apart tender.
3. If using a pressure cooker, as per the manufacturer's instructions, set the pressure cooker on the pot roast setting or medium to high temperature and cook under pressure for 90 minutes. 
4. Release the pressure slowly or turn off the slow cooker, remove the meat from the liquid when safe and set aside. Add the cabbage to the hot liquid and cook for 3 minutes until just cooked. 
5. Taste the cabbage for flavour, adding more salt if required and serve the cabbage on a large platter alongside the pork that you shred as it goes on the plate. Sprinkle over the mint leaves and serve.