Kalua Pork Bowl Recipe
Slow-cooked pulled pork served over rice with cabbage and house-made sauce.
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Ingredients
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Pork
Rice
Cabbage
Sauce
Method
Pork
Prepare the Pork
Rub the pork shoulder with Hawaiian sea salt and liquid smoke. Ensure it is evenly coated.
Slow Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Cook on low for 8-10 hours or until the pork is tender and easily shredded.
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker to keep warm.
Rice
Cook the Rice
In a medium pot, bring 4 cups of water to a boil. Add 2 cups of white rice, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is cooked and water is absorbed.
Cabbage
Prepare the Slaw
Thinly slice the green cabbage and grate the large carrot. In a large bowl, combine the cabbage, carrot, rice vinegar, soy sauce, sesame oil, salt, and pepper. Toss well to mix.
Sauce
Make the Sauce
In a saucepan, combine soy sauce, brown sugar, minced garlic, ginger, sesame oil, and water. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally until slightly thickened.
Assembly
Assemble the Bowl
In a serving bowl, place a generous scoop of rice, top with shredded Kalua pork, add a portion of the cabbage slaw, and drizzle with the house-made sauce. Serve immediately.