Slow-Roasted Kalua Pork with Steamed Cabbage and Taro Mash

Name: Slow-Roasted Kalua Pork with Steamed Cabbage and Taro Mash
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 7 servings
Cuisine: Hawaiian
Ingredients: 5 pound pork shoulder (boneless); 2 tablespoon coarse salt; 2 tablespoon liquid smoke; 1.5 head green cabbage (cut into wedges); 3 pound taro root (peeled and diced); 0.25 cup coconut milk; 2 tablespoon butter; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Indulge in the traditional flavors of Kalua pork, slow-roasted until incredibly tender and smoky, served with fluffy mashed taro and simple steamed cabbage for a wholesome meal.

Prep: 20 min
Cook: 4 hr
Total: 4 hr 20 min
Servings: 7
Cuisine: Hawaiian
Difficulty: Easy
Cost: $6.05/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
Soy-Free
Low-Sugar

Ingredients

5 pound pork shoulder (boneless)
2 tablespoon coarse salt
2 tablespoon liquid smoke
1.5 head green cabbage (cut into wedges)
3 pound taro root (peeled and diced)
0.25 cup coconut milk
2 tablespoon butter
0.5 teaspoon salt
0.25 teaspoon black pepper

Instructions

Preheat oven to 325°F (160°C). Place the pork shoulder in a large roasting pan. Using a sharp knife, make several deep incisions (about 1-inch deep) all over the pork.
Rub the coarse salt and liquid smoke evenly all over the pork, pressing it into the incisions. Wrap the roasting pan tightly with a double layer of aluminum foil.
Roast for 4-5 hours, or until the pork is fork-tender and easily shreds. For optimal tenderness, roast until the internal temperature reaches 200-205°F (93-96°C).
While the pork roasts, prepare the taro mash. Place diced taro root in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until very tender. Drain well.
Return the drained taro to the pot. Add coconut milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mash with a potato masher or fork until smooth. Taste and adjust seasoning. Keep warm.
About 20 minutes before the pork is done, prepare the cabbage. Steam the cabbage wedges in a steamer basket over boiling water for 10-15 minutes, or until tender-crisp.
Once the pork is done, carefully remove it from the oven. Let it rest, still covered, for 15 minutes. Then unwrap, transfer pork to a large cutting board or platter, and use two forks to shred the meat. Stir in some of the pan juices for extra moisture and flavor.
Serve the shredded Kalua pork hot with generous portions of taro mash and steamed cabbage.

Notes

Taro root can be hard to find in some areas. A good substitute for taro mash would be mashed sweet potatoes. Leftovers store well and are great for future meals; just reheat gently.

Nutrition (per serving)

Calories: 900
Protein: 69.5 g
Carbohydrates: 63.1 g
Fat: 39.2 g
Fiber: 5.7 g
Sodium: 2414 mg
Saturated Fat: 16.1 g
Sugar: 8.7 g
Cholesterol: 197 mg